Greens with Carrots
By 30 Minutes or Less
Kale, bok choy, collards or mustard greens work wonderfully in this recipe.
8 cups roughly chopped greens (kale, collard, bok choy, mustard etc.), washed
2 large carrots, peeled and julienned
1 clove of garlic, minced
1 tsp ground coriander (optional)
salt and pepper to taste
1 Tbsp vinegar
1 1/2 tsp soy sauce
- Wash greens and remove stems. Rough chop leaves.
- Heat oil in large skillet. Add carrots and saute 2 minutes. Add garlic and saute 1 minute. Add greens, coriander, salt and pepper. Stir often.
- When greens have turned bright green and began to wilt, remove from heat. Sprinkle vinegar and soy sauce mixture over top. Toss gently and serve.
- Calories: 50
- Carbohydrates: 9g
- Total Fat: 1.5g
- Cholesterol: 0mg
- Saturated Fat: 0g
- Dietary Fiber: 2g
- % of Calories from Fat: 27%
- Sodium: 105 mg
- Protein: 3g
- Recipe Credit
Oregon State University Extension Service's FoodHero.org Website