Greens with Carrots
Maine SNAP-Ed
6 portions
30mThe 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
1
Wash produce, your hands, and all surfaces thoroughly.
2
Chop greens into slices and remove tougher stems if desired, or slice crosswise.
3
Peel carrots if desired. Cut julienne (into thin strips) or into thin rounds or shred coarsely.
4
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.
5
Add greens, pepper, coriander and cayenne, if desired. Stir often.
6
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.
7
Refrigerate leftovers within 2 hours.
8
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