Skip to main content

Greens with Carrots

A fresh and crunchy salad using your favorite greens.
Plate of kale and carrot strips with dressing.
Prep time: 20 minutes
Cook time: 15 minutes
Makes: 4 cups
Nutrition Facts: View label

Ingredients

8 cups greens (try kale, bok choy, chard, collard, mustard or others)
2 teaspoons vegetable oil
2 large carrots, peeled and cut in thin strips or coarsely shredded
1 clove garlic, minced or ¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon ground coriander (optional)
1 pinch cayenne pepper (optional)
1 Tablespoon vinegar
1 ½ teaspoons low-sodium soy sauce

Directions

  1. Wash hands with soap and water.
  2. Wash greens and separate leaves from stems if needed. Slice stems crosswise, if using. Chop or slice leaves into thin strips.
  3. Heat oil in large skillet over medium-high heat (350 degrees F in an electric skillet).
  4. Add carrots and stems, if desired; cook for 2 minutes. Add garlic and cook for 1 minute.
  5. Add greens, salt, pepper, coriander and cayenne, if desired. Stir often.
  6. When greens have turned bright green and begun to wilt, remove from heat. Sprinkle vinegar and soy sauce over the top. Toss gently and serve.
  7. Refrigerate leftovers within 2 hours.

Comments

In February, I was teaching a Cooking Matters class to a group of people from the Micronesian Islands, this recipe was one of their favorites of the series. A couple of people said, I didn't know kale could taste so good!

I love this recipe so much! I could eat it every night!

This is a really tasty meal. We have been doing this recipe with fourth graders and the absolutely love it. We have been preparing it with broccoli slaw and they think it is a noodle stir fry. This is a must try!

I make this recipe all the time.  I grate my carrots.  So good! I could eat these greens everyday!

Tastes Great! This dish has a strong vegetable flavor and the garnish matches very well with the veggies.  The vegetables were very yummy and not soggy! Definitely recommend this dish to anyone who loves vegetables!

You might also like...

Recipes A to Z (without photos)

Roasted Sugar Snap Peas
Recipe image

Roasted Sugar Snap Peas

Roasted snap peas with savory soy make this 5 ingredient recipe a tasty and satisfying side dish or snack.
Prepare:
5 minutes
Cook:
10 minutes
Makes:
3 cups
Stovetop Creamy Polenta
Bowls of fine textured polenta.

Stovetop Creamy Polenta

Classic creamy corn polenta with a mild taste.
Prepare:
5 minutes
Cook:
25 minutes
Makes:
4 servings
Cranberry Applesauce
Photo of Cranberry Applesauce

Cranberry Applesauce

A kid-approved bright and flavorful take on traditional applesauce.
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 cups
Brussels Sprouts, Cranberry and Bulgur Salad
Dishes of salad featuring Brussels sprouts, dried cranberries and nuts mixed with a citrus dressing.

Brussels Sprouts, Cranberry and Bulgur Salad

Light and healthy Brussels sprouts salad with cranberries. A sweet and savory salad that is fresh and filling!
Prepare:
45 minutes
Makes:
5 Cups
Chili Cheese Hominy
Photo of Chili Cheese Hominy

Chili Cheese Hominy

A flavorful, cheesy recipe with a little kick of spice! Ready in about 30 minutes!
Prepare:
15 minutes
Cook:
15 minutes
Makes:
4 Cups
Zucchini Pizza Boats
Plate of baked zucchini halves filled with red sauce and melted cheese.

Zucchini Pizza Boats

Simple 4-ingredient meal topped with warm marinara and melted cheese!
Prepare:
10 minutes
Cook:
30 minutes
Makes:
6 small zucchini halves
Was this page helpful to you?