Greens with Carrots

By 30 Minutes or Less
Kale, bok choy, collards or mustard greens work wonderfully in this recipe.

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  • Prep Time: 30 minutes

Side Dishes

Serves: 8
Cups of Fruits & Vegetables per Serving: 1
Think Variety; Think Color: Yellow/Orange, White, Green


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


  1. Wash greens and remove stems.  Rough chop leaves.
  2. 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.
  3. 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.

Nutritional Information

  • 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 Website



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