Kale, bok choy, collards or mustard greens work wonderfully in this recipe.
Instructions
- Wash greens and remove stems. Rough chop leaves.
- 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.
- When greens have turned bright green and began to wilt, remove from heat. Sprinkle vinegar and soy sauce mixture over top. Toss gently and serve.
Credit:
Oregon State University Extension Service’s FoodHero.org Website
