Greens with Carrots

Makes 4 (1 cup) Servings


 8 cups kale (or other greens such as collards, Swiss chard or spinach)
 2 teaspoons vegetable oil
 2 large carrots, peeled and cut in thin strips or
coarsely shredded
 1 clove garlic, chopped or 1/4 teaspoon garlic powder
 1/4 teaspoon salt
 1/4 teaspoon pepper
 1 teaspoon ground coriander (optional)
 1 pinch cayenne pepper (optional)
 1 tablespoon vinegar
 1 1/2 teaspoons low-sodium soy sauce


  1. Wash kale and separate leaves from stems if needed.                                                         
  2. Slice stems crosswise, if using. Chop or slice leaves into thin strips.
  3. Heat oil in large pan over medium-high heat (350 degrees in
    an electric skillet).
  4. Add carrots and stems, if separated; cook for 2 minutes. Add
    garlic and cook for 1 minute.
  5. Add kale, salt, pepper, coriander and cayenne, if desired. Stir often.
  6. 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.
  7. Cooked brown rice or cooked quinoa go well with this recipe.

Recipe from: Food Hero

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