greens (try kale, bok choy, chard, collard, mustard or others)
2 large carrots, (peeled and cut in thin strips or coarsely shredded)
garlic, minced or 1/4 teaspoon garlic powder
ground coriander (if desired)
cayenne pepper (if desired)
1 1⁄2 teaspoons
low sodium soy sauce
Wash greens and separate leaves from stems if needed. Slice stems crosswise, if using. Chop or slice leaves into thin strips.
Heat oil in large skillet over medium-high heat (350 degrees in an electric skillet).
Add carrots and stems if separated; cook for 2 minutes. Add garlic and cook for 1 minute.
Add greens, salt, pepper, coriander and cayenne, if desired. Stir often.
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.
Refrigerate leftovers within 2 hours.
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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious foods for a better diet. To find out more, contact Oregon SafeNet at 211. USDA is an equal opportunity provider and employer. 2017 Oregon State University Extension Service offers educational programs, activities, and materials without discrimination based on age, color, disability, gender identity or expression, genetic information, marital status, national origin, race, religion, sex, sexual orientation, or veteran’s status. Oregon State University Extension Service is an Equal Opportunity Employer.