SAUTÉED KALE WITH GARLIC AND CARROT GREENS

Adapted from: http://www.hungrywanderlust.com/sauteed-kale-carrot-greens/

Ingredients

Directions

  1. Rinse kale and carrot greens well.
  2. Thinly slice the garlic. Coarsely chop the kale and carrot greens. Set aside any big stems from the kale for use in a different recipe.
  3. Heat the butter/Earth Balance in a large skillet over medium-high heat. Cook the garlic briefly until softened, but be careful not to let it burn. Add the chopped kale, a few handfuls at a time, stirring until kale is wilted. Add the carrot greens.
  4. Season with herbes de Provence, salt and black pepper.
  5. Cook until greens are wilted and tender, about 2-3 minutes. Squeeze lemon over the top and remove from heat
  6. Grate fresh Parmesan (or sprinkle nutritional yeast) over top and serve hot.

Note

  • You can turn this into a main dish by sautéing some shrimp or other protein and stirring it into the greens before serving.