Sauteed Kale and Carrots
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Sauteed Kale and Carrots calories by ingredient
Introduction
Basic veggies that can be manipulated for different style cuisines - like thai, chinese or just plain over brown rice. Basic veggies that can be manipulated for different style cuisines - like thai, chinese or just plain over brown rice.Number of Servings: 8
Ingredients
-
Kale, 1/2 bunch
Carrots, 2 sticks
Garlic, 1 clove
EVOO, 1 T
Water
Salt
Pepper
Directions
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.