Skip to main content

Greens with Carrots

A fresh and crunchy salad using your favorite greens.
Plate of kale and carrot strips with dressing.
Prep time: 20 minutes
Cook time: 15 minutes
Makes: 4 cups
Nutrition Facts: View label

Ingredients

8 cups greens (try kale, bok choy, chard, collard, mustard or others)
2 teaspoons vegetable oil
2 large carrots, peeled and cut in thin strips or coarsely shredded
1 clove garlic, minced or ¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon ground coriander (optional)
1 pinch cayenne pepper (optional)
1 Tablespoon vinegar
1 ½ teaspoons low-sodium soy sauce

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.

  3. Separate the leaves of the greens from stems if they are large. Slice stems crosswise to use, if desired. Chop or slice leaves into thin strips.
  4. Heat oil in large skillet over medium-high heat (350 degrees F in an electric skillet).
  5. Add carrots and stems, if using; cook for 2 minutes. Add garlic and cook for 1 minute.
  6. Add greens, salt, black pepper, coriander and cayenne pepper, if desired. Stir often.
  7. When greens have turned bright green and begun to wilt, remove from heat. Sprinkle vinegar and soy sauce over the top. Toss gently and serve.
  8. Refrigerate leftovers within 2 hours.

Comments

In February, I was teaching a Cooking Matters class to a group of people from the Micronesian Islands, this recipe was one of their favorites of the series. A couple of people said, I didn't know kale could taste so good!

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!

You might also like...

Recipes A to Z (without photos)

Stovetop Quinoa
Bowls of cooked quinoa.

Stovetop Quinoa

This grain-like seed is quick to cook and has an earthy flavor that goes well in salads, soups and stews.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
3 cups
Chimichurri
bowl of chimichurri

Chimichurri

This fresh green sauce is perfect on grilled or roasted proteins and vegetables. Also use on grain bowls or as a marinade. Thanks to the Latin Heritage Workgroup for their assistance.
Prepare:
20 minutes
Makes:
1 cup
Tuna Veggie Melt
Plate of english muffins topped with a tuna mix and cheese.

Tuna Veggie Melt

A quick and satisfying meal that uses English muffins topped with melted cheddar cheese.
Prepare:
15 minutes
Cook:
5 minutes
Makes:
6 Muffin Halves
Sautéed Zucchini
Bowl of zucchini spears.

Sautéed Zucchini

This 4-ingredient recipe is a simple and delicious way to enjoy fresh summer zucchini. Customize by adding your favorite spices!
Prepare:
10 minutes
Cook:
10 minutes
Makes:
3 cups
Crispy Parmesan Baked Fish
Plate of breaded, flakey white fish with slices of lemon.

Crispy Parmesan Baked Fish

Add more fish to your meals with this easy and healthy battered white fish with parmesan and herbs.
Prepare:
20 minutes
Cook:
15 minutes
Makes:
8 Servings
Salsa Macha
Bowl of thin red salsa shown drizzled over chicken and vegetables.

Salsa Macha

You will love this pepper-infused oil made with hot peppers, garlic and peanuts. It is delicious drizzled on just about anything and stores well in your refrigerator or freezer.
Prepare:
20 minutes
Cook:
20 minutes
Makes:
1 ½ cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.