Greens with Carrots
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 1/4 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon ground coriander ((optional))
1 pinch cayenne pepper ((optional))
1 tablespoon vinegar
1 ½ teaspoons low sodium soy sauce
Directions
- Wash greens and separate leaves from stems if needed. Slice stems crosswise, if using. Chop or slice leaves into thin strips.
- Heat oil in large skillet over medium-high heat (350 degrees in an electric skillet).
- Add carrots and stems if separated; cook for 2 minutes. Add garlic and cook for 1 minute.
- Add greens, salt, pepper, coriander and cayenne, if desired. Stir often.
- 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.
- Refrigerate leftovers within 2 hours.
Comment
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!
I make this recipe all the time. I grate my carrots. So good! I could eat these greens everyday!
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 love this recipe so much! I could eat it every night!
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!