The savory garlic, soy and coriander seasoning in this recipe is a great way to spice up winter vegetables including hearty greens and carrots. Try serving with brown rice or whole grain noodles with tofu, eggs, chicken, or fish for a full meal. Recipe from Foodhero.org and Maine SNAP-Ed.
What you will need
8 cups greens (try kale, bok choy, collard, or mustard)
2 teaspoons vegetable oil
2 large carrots
1 clove garlic, minced or 1/2 teaspoon garlic powder
1⁄4 teaspoon pepper
1 teaspoon ground coriander (optional)
1 pinch cayenne pepper (optional)
1 tablespoon vinegar
1 to 1 1/2 teaspoons tamari or soy sauce, to taste(Nutritional facts 53 calories, 1.47 g fat, 8.79 g carbohydrates, 4 g protein, 0 mg cholesterol, 45 mg sodium)
How to cook
Wash produce, your hands, and all surfaces thoroughly.
Chop greens into slices and remove tougher stems if desired, or slice crosswise.
Peel carrots if desired. Cut julienne (into thin strips) or into thin rounds or shred coarsely.
Heat oil in large skillet over medium heat (350 degrees in an electric skillet). Add carrots and stems if separated; cook for 2 minutes. Add garlic and cook for 1 minute.
Add greens, pepper, coriander and cayenne, if desired. Stir often.
When greens have turned bright green and begun to wilt, remove from heat. Sprinkle vinegar and tamari or soy sauce over the top. Toss gently and serve.
Refrigerate leftovers within 2 hours.