Stir-Fried Kale with Slivered Carrots
INGREDIENTS
  • 3/4 lb. fresh kale
  • Boiling water
  • 2 tsp. canola oil
  • 2 carrots, peeled and cut in thin, matchstick strips
  • 1-2 garlic cloves, minced
  • 1 tsp. ground coriander
  • Pinch cayenne pepper, if desired
  • Salt and freshly ground black pepper
DIRECTIONS
  1. Remove the stems from the kale, including the large spine running through the center of the leaf. Place a few leaves on top of each other and cut them into thin strips. Repeat until all the kale is cut. Add the kale to a pot of boiling water and boil, uncovered, for 10 minutes. Drain and set aside.
  2. In a large skillet, heat the oil over medium heat. Add the carrots and sauté for 2 minutes. Add the garlic and sauté for 1 more minute. Add the coriander and cayenne, if you are using them. Cook for 15 seconds.
  3. Add the kale and cook 1-2 minutes. Season the dish to taste with salt and pepper.
  4. Makes 4 servings. Per serving: 82 calories, 3 g. total fat (less than 1 g. saturated fat), 13 g. carbohydrate, 3 g. protein, 3 g. dietary fiber, 57 mg. sodium.
RECIPE BACKSTORY
Nutritional Info: Per serving: 82 calories, 3 g. total fat (less than 1 g. saturated fat), 13 g. carbohydrate, 3 g. protein, 3 g. dietary fiber, 57 mg. sodium.