Greens with Carrots



8 servings

8 cups roughly chopped greens (kale, collard, bok choy, mustard, etc.), washed
2 large carrots, peeled and julienned
1 clove of garlic, minced
1 teaspoon ground coriander (optional)
Salt and pepper to taste


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

2. Heat oil in large skillet. Add carrots and sauté 2 minutes. Add garlic and sauté 1 minute. Add greens, coriander, salt and pepper. Stir often.

3. When greens have turned bright green and begin to wilt, remove from heat. Sprinkle vinegar and soy sauce mixture over top. Toss gently and serve.

Nutrition information:


Fruits & Veggies More Matters