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Nutritional Info
  • Amount Per Serving
  • Calories: 59.8
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 196.1 mg
  • Total Carbs: 8.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 2.1 g

View full nutritional breakdown of Stir-fried Kale with Slivered Carrots calories by ingredient
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Stir-fried Kale with Slivered Carrots


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Stir-fried Kale with Slivered Carrots  RECIPE

Introduction

Printed with permission from the American Institute for Cancer Research Printed with permission from the American Institute for Cancer Research

Ingredients

    3/4 lb. fresh kaleBoiling water2 tsp. canola oil2 carrots, peeled and cut julienne (see note)1-2 garlic cloves, minced1 tsp. ground corianderSalt and freshly ground black pepper, to tastePinch cayenne pepper, if desired

Directions

1. Rinse kale and remove stems, including large stem running through center of each leaf. Place a few leaves on top of each other and cut into thin strips. Repeat until all kale is cut.

2. Add kale to pot of boiling water and boil uncovered 10 minutes. Drain and set aside.

3. In large skillet, heat oil over medium heat. Add carrots and sauté 2 minutes. Add garlic and sauté 1 more minute. Add coriander, salt and pepper, to taste, and cayenne, if using. Cook 15 seconds. Add kale and cook 1-2 minutes.

Makes 4 servings (approx 1/2 cups)

The American Institute for Cancer Research (AICR) is the cancer charity that fosters research on diet and cancer and educates the public about the results.





TAGS:  Side Items |

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Member Ratings For This Recipe



  • 5 of 5 people found this review helpful
    this was good. I had soy snacks with it. i also added a little lemon juice when it was done. - 7/25/08

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  • Very Good
    3 of 3 people found this review helpful
    I found the coriander, cayenne, and carrot flavors very comforting when combined. I am also happy about not overcooking the carrots or the kale. I will make this again. - 11/3/09

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  • Very Good
    3 of 3 people found this review helpful
    These vegetables compliment each other! The sweetness of the carrots makes a real difference! Packaged carrot shreddy things make short order of the prep. Plus, it is colorful on the plate. - 8/10/09

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  • Incredible!
    3 of 3 people found this review helpful
    This was so good! I prefer kale to spinach because it doesn't make my teeth "fuzzy". Very easy. - 2/25/09

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  • Incredible!
    3 of 3 people found this review helpful
    Yea - a good way to include kale, which is high in lots of vites and minerals! Making it lots now. - 3/17/07

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  • Incredible!
    2 of 2 people found this review helpful
    Wow! I'd not tried Kale before, but this was terrific! I limit sugar so I cut the carrots back to about 1 ounce. I sautéed some shrimp in the pan before I cooked the Kale. I circled the shrimp around that pile of greens with the splash of carrots and it was gorgeous! Picture coming tomorrow! - 5/17/10

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  • Incredible!
    2 of 2 people found this review helpful
    This was excellent. - 4/24/10

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  • Incredible!
    2 of 2 people found this review helpful
    Wow! I had no idea what to expect having never tried kale before, but this was outstanding. - 11/18/09

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  • Incredible!
    2 of 2 people found this review helpful
    I never ate kale before but found it cut and chopped in a bag in the supermarket then came home and found this recipe. It was amazing. I ate the left overs for lunch the next day. It is quite filling and delicious. I did use extra virgin olive oil instead of canola oil. - 7/17/07

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  • Incredible!
    1 of 1 people found this review helpful
    Great recipe -- great for you and easy to make. Wonderful, thanks. - 5/28/12

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  • Very Good
    1 of 1 people found this review helpful
    The smell of broccoli while cooking, but tasted more like spinach. But alot firmer. I steamed it earlier in the day to make a quicker sidedish. Child ate a full portion. He's 5. 'nuff said. - 3/8/12

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  • Very Good
    1 of 1 people found this review helpful
    We all liked this recipe. - 1/30/12

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  • Very Good
    1 of 1 people found this review helpful
    I really enjoyed this recipe!I added the cayenne pepper and it was good. - 8/15/11

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  • Incredible!
    1 of 1 people found this review helpful
    I love Kale anyway but am used to cook it the German way. This was so easy and it turned out very delicious. I left of the cayenne because of allergies but it had enough flavor without it. I was surprised how nicely the carrots enhanced the flavor of the Kale. I will be making this a lot!! - 7/14/11

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  • Very Good
    1 of 1 people found this review helpful
    I made a half recipe but couldn't taste either the garlic or the coriander. It was pretty good, though, and a good way to get some extra nutrition for not a lot of calories - 1/26/10

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  • Very Good
    1 of 2 people found this review helpful
    This was pretty good. I wasn't sure if I would like Kale or not. I added a touch of nutmet - only because nutmet goes well with coriander. - 7/29/08

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  • Sorry...just didn't think it was anything special. Reminded me of boiled spinach with some carrots thrown in. I like it better stir-fried without boiling it first. - 3/15/14

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  • Enjoyed this and will make it again. Son and husband liked it too. - 11/23/13

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  • like the possibility to prep so much of recipe ahead - 2/25/13

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  • I loved this recipe; made with shrimp as suggested for the perfect healthy, tasty dinner. Kale is my favorite superfood. This one is definitely going to be a regular. - 8/11/11

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  • We like Kale, and I'm anxious to try this recipe. - 7/14/11

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  • Simple and Kaley. - 6/9/11

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  • Was pretty good - 2 of the 4 kids liked it. We're new to Kale. I was suprised. I am very much a texture type of eater. So this was a little hard the first few bites, but after that I was fine, once I realized what the texture would be like. The carrots made it almost sweet. - 2/13/11

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  • sounds great - going to try it tonight - 1/13/11

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  • I loved this recipe! What a great side dish, delicious and beautiful on the plate. I plan to make it again and share it, especially with my vegetarian and vegan friends. - 11/15/10

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