Get ready for National Fruits & Veggies Month in September!
See the toolkit

Greens with Carrots

Prep Time: 30 minsServings: 8
Kale, bok choy, collards or mustard greens work wonderfully in this recipe.

Instructions

  1. Wash greens and remove stems.
    Rough chop leaves.
  2. Heat oil in large skillet. Add carrots and saute 2 minutes. Add garlic and saute 1 minute. Add greens, coriander, salt and pepper.
    Stir often.
  3. 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

Other Recipes