Kale with Carrots
Prep Time
35 minutes
Number of Servings
Serves 4
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
  1. Cover kale with cold water and set aside.
  2. 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.
  3. 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 [q:1/4] teaspoon of salt.
  4. 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.
  5. 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