Dinner

Sauteed Kale and Carrots is for Dinner.

Sauteed Kale and Carrots takes 10 minutes to prepare.

Sauteed Kale and Carrots takes 15 minutes to cook.

Sauteed Kale and Carrots makes 8 servings.

The ingredients for Sauteed Kale and Carrots are:

Kale, 1/2 bunch
Carrots, 2 sticks
Garlic, 1 clove
EVOO, 1 T
Water
Salt
Pepper

Here is how you make Sauteed Kale and Carrots:

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 saut? until it starts to brown slightly. Less than or about 1 minute. Add the carrots and saut? 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: 8Number of Servings: 8Recipe submitted by SparkPeople user JRSUNSHINE1.

The nutritional information for Sauteed Kale and Carrots is:

• 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

The dietary needs meet for Sauteed Kale and Carrots is Vegan