Kale Carrot Onion spicy saute

8 cup chopped Kale, stems removed
2 medium Carrots, julienned or matchstick cut (equals 2 c)
2 clove Garlic, minced
1 tsp crushed red pepper flakes
2 tsp Ginger Root, minced
1 medium Onion, sliced thin
2 tsp Canola Oil
4 oz Campbells vegetable broth no salt

Optional;
salt and pepper to taste

In a large pan heat 1 tsp of oil over moderate heat. Add the garlic, ginger and chili flakes and sauté for about 2-3 minutes, until the garlic just begins to brown. Remove from pan and add 1 tsp oil and the onions and carrots. Cook until they are starting to brown.
Add 1/4 c broth and de-glaze the pan if there are any bits stuck.
Add the kale in batches and toss to coat with broth. Also add back the garlic mixture. When all of the kale is added to the pan, cover and sauté/steam for 5 minutes.
Remove the lid, season with salt and pepper if desired (not calculated), and continue cooking for three minutes, or until the moisture has mostly evaporated.

Serving Size: Makes 4 servings