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.
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.

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)

Quick Tomato Pasta Sauce
Tomato sauce served over spaghetti noodles.

Quick Tomato Pasta Sauce

A simple and delicious pasta sauce that comes together in less than 30 minutes.
Prepare:
5 Min
Cook:
15 Min
Makes:
2 cups
Melon and Mint
Glass bowl of watermelon and honeydew cubes with mint.

Melon and Mint

Fresh and simple fruit salad with mint and lime.
Prepare:
15 Min
Makes:
6 cups
Turkey Pumpkin Chili
Bowl of turkey and bean soup.

Turkey Pumpkin Chili

A hearty and flavorful chili with lean ground turkey, filling beans, and lots of spices!
Prepare:
5 Min
Cook:
90 Min
Makes:
10 cups
Burrito Soup
Bowls of Burrito Soup served with tortillas.

Burrito Soup

A tasty, one-pot soup that is full of protein-packed beans, veggies and flavorful spices.
Prepare:
5 Min
Cook:
45 Min
Makes:
10 Cups
Vegetarian Borscht
Bowls of vibrant red beet and vegetable soup with a dollop of sour cream and parsley.

Vegetarian Borscht

Borscht is a soup that was first made in Eastern Europe hundreds of years ago. This variation includes beets with cabbage, beans and other vegetables.
Prepare:
15 Min
Cook:
50 Min
Makes:
12 cups
Fish Tacos
Platter of corn tortillas with creamy slaw and fish filling served with lime wedges.

Fish Tacos

30-minute tacos with a creamy slaw, tangy lime and a hint of cayenne.
Prepare:
20 Min
Cook:
20 Min
Makes:
8 tacos