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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 118.7
  • Total Fat: 7.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 193.7 mg
  • Total Carbs: 12.7 g
  • Dietary Fiber: 3.7 g
  • Protein: 3.1 g

View full nutritional breakdown of Greens and Carrots calories by ingredient
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Greens and Carrots

Submitted by: LINDACMI

Introduction

Lots of people say they hate Kale, but that is generally because they've never had it cooked correctly. Give this a try! Very basic (I use all organic ingredients)

Lots of people say they hate Kale, but that is generally because they've never had it cooked correctly. Give this a try! Very basic (I use all organic ingredients)


Number of Servings: 4

Ingredients

    4 cups spinach (or stemmed & chopped kale, or any kind of greens)
    2 Tbs extra-virgin olive oil
    1 red onion, sliced in half-moons'
    Sea Salt
    2 carrots, washed and diced small
    3 cloves of garlic, minced
    1 tsp fresh ginger, minced
    2 Tbs fresh squeezed lemon juice

Directions

Cover the greens with cold water and set aside.
Heat the olive oil in a saute pan over medium-high heat,
Saute the onions with a pinch of salt for 3 minutes, then turn the heat down to low and leave them alone for about 20 minutes. They will be carmalized (golden brown) and sweet.
turn the heat back to medium, add the carrots, garlic, ginger, and a pinch of salt. Saute 3-4 minutes, until the carrots are tender.

Drain the greens and add them to the pan with 1/4 tsp salt. Saute about 3 minutes, until the greens wilt. If needed to keep the greens from sticking to the pan, add 1 tablespoon of water and cook another 2-3 minutes.
Just before serving, drizzle the lemon juice over the greens and stir gently.




Number of Servings: 4

Recipe submitted by SparkPeople user LINDACMI.





TAGS:  Vegetarian Meals |

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