Sauteed Kale and Carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Kale, 1/2 bunchCarrots, 2 sticksGarlic, 1 cloveEVOO, 1 TWaterSalt Pepper
Rinse the kale thoroughly.
Remove the stems.
Lay the leaves on top of each other. Roll the leaves into a "loaf" then slice the kale into 1/4 pieces making long strips.
Dice the carrots into even sized cubes (quarter the carrots length wise then dice).
Heat olive oil in a large skillet over medium heat.
Add thinly minced garlic and sauté until it starts to brown slightly. Less than or about 1 minute.
Add the carrots and sauté with garlic for 3 − 5 minutes or until tender.
Add the chopped kale until wilted, add in batches if needed.
Add pinch of salt and pepper.
Pour in water, bring to simmer, stir to mix carrots with greens. Cook for about 5 − 7 minutes.
Add 1 tsp soy sauce with water for more of an asian flare. You could also add 1 tsp of balsamic vinegar and even saute with onions, rather than carrots for more of a "traditional" collard greens.
If using with thai peanut sauce, add in sauce after collards are cooked and heat through. Serve over quinoa or brown rice.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user JRSUNSHINE1.
Remove the stems.
Lay the leaves on top of each other. Roll the leaves into a "loaf" then slice the kale into 1/4 pieces making long strips.
Dice the carrots into even sized cubes (quarter the carrots length wise then dice).
Heat olive oil in a large skillet over medium heat.
Add thinly minced garlic and sauté until it starts to brown slightly. Less than or about 1 minute.
Add the carrots and sauté with garlic for 3 − 5 minutes or until tender.
Add the chopped kale until wilted, add in batches if needed.
Add pinch of salt and pepper.
Pour in water, bring to simmer, stir to mix carrots with greens. Cook for about 5 − 7 minutes.
Add 1 tsp soy sauce with water for more of an asian flare. You could also add 1 tsp of balsamic vinegar and even saute with onions, rather than carrots for more of a "traditional" collard greens.
If using with thai peanut sauce, add in sauce after collards are cooked and heat through. Serve over quinoa or brown rice.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user JRSUNSHINE1.
Nutritional Info Amount Per Serving
- Calories: 41.1
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 27.7 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 1.8 g
- Protein: 1.4 g
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