Oregon State University OREGON STATE UNIVERSITY

Greens with Carrots

Photo of Greens with Carrots
Prep time: 20 minutes
Cooking time: 15 minutes
Makes: 4 cups
Nutrition Facts: View Label(s)
TipsNotes

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Recipe Notes

  • Kale: remove large stem running through center of each leaf.
  • Bok Choy: do not remove stem.

Ingredients

8 cups
greens (try kale, bok choy, collard, mustard)
2 teaspoons
vegetable oil
2 large carrots, peeled and cut julienne or coarsely shredded
1 clove
garlic, minced or 1/4 teaspoon garlic powder
1⁄4 teaspoon
salt and pepper
1 teaspoon
ground coriander (optional)
1 pinch
cayenne pepper (optional)
1 Tablespoon
vinegar
1 1⁄2 teaspoons
tamari or soy sauce

Directions

  1. Wash greens and remove tough stems (see Notes). Rough chop or cut leaves into thin strips.
  2. Heat oil in large skillet over medium-high heat (350 degrees in an electric skillet).
  3. Add carrots and cook for 2 minutes. Add garlic and cook for 1 minute.
  4. Add greens, salt, pepper, coriander and cayenne, if desired. Stir often.
  5. When greens have turned bright green and begun to wilt, remove from heat. Sprinkle vinegar and tamari or soy sauce over the top. Toss gently and serve.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Kale: remove large stem running through center of each leaf.
  • Bok Choy: do not remove stem.
Last updated: 05/25/17

4 Comments for "Greens with Carrots"

I love this recipe so much! I could eat it every night!

This is a really tasty meal. We have been doing this recipe with fourth graders and the absolutely love it. We have been preparing it with broccoli slaw and they think it is a noodle stir fry. This is a must try!

I make this recipe all the time.  I grate my carrots.  So good! I could eat these greens everyday!

Tastes Great! This dish has a strong vegetable flavor and the garnish matches very well with the veggies.  The vegetables were very yummy and not soggy! Definitely recommend this dish to anyone who loves vegetables!

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