Stir-fried Kale with Slivered Carrots
- Number of Servings: 1
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
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.
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.
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
Member Reviews
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MARYELLEN301
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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UMYERS
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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NORASPAT
We tried Kale and did not try it again. I wanted to and this recipe was great. I cut the carrots thicker and left out the coriander and cayenne. I cooked with coconut oil and cooked it longer with the carrots. The Kale was dark and shiny and we loved it this time. Thanks for this recipe, - 2/27/17