Kale with Carrots
Prep Time
35 minutes
Number of Servings
Serves 4
Recipe Source
The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery by Rebecca Katz with Mat Edelson (Celestial Arts, 2009).
Ingredients
- 4 cups stemmed and chopped curly kale, in bite-size pieces
- 2 Tbsp extra-virgin olive oil
- 1 red onion, cut into half moons
- Sea salt
- 2 carrots, peeled and diced small
- 3 cloves garlic, minced
- 1 tsp minced fresh ginger
- 2 Tbsp freshly squeezed lemon juice
Directions
- Cover kale with cold water and set aside.
- Heat olive oil in a large, deep saute pan over medium-high heat. Add onion and pinch of salt and saute for 3 minutes. Decrease heat to low and cook slowly until onions are caramelized, about 20 minutes.
- Increase heat to medium. Add carrots, garlic, ginger, and a pinch of salt. Saute for 3 to 4 minutes, until carrots are tender. Drain kale and add to pan along with a scant 1⁄4 teaspoon of salt.
- Saute until greens turn bright green and wilt, about 3 minutes. Test greens; you may need to add 1 tablespoon of water. Continue cooking, covered, until they become just a little more tender, 2 to 3 minutes.
- Drizzle on lemon juice and stir gently. Serve immediately.
Nutrition Info
Per serving: 120 Calories; 7.6 g Total fat (1.1 sat, 5 g mono); 14 g Carbohydrates; 3 g Protein; 3 g Fiber; 125 mg Sodium
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