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Makes: 4 cups
Prep time: 20 minutes
Cooking time: 15 minutes
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Greens with Carrots
Photo of Greens with Carrots
Prep time: 20 minutesCooking time: 15 minutesTotal time: 35 minutes


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 1/4 teaspoon garlic powder
1⁄4 teaspoon
1⁄4 teaspoon
1 teaspoon
ground coriander (if desired)
1 pinch
cayenne pepper (if desired)
1 Tablespoon
1 1⁄2 teaspoons
low sodium soy sauce


  1. Wash greens and separate leaves from stems if needed. Slice stems crosswise, if using. Chop or slice leaves into thin strips.
  2. Heat oil in large skillet over medium-high heat (350 degrees in an electric skillet).
  3. Add carrots and stems if separated; cook for 2 minutes. Add garlic and cook for 1 minute.
  4. Add greens, salt, pepper, coriander and cayenne, if desired. Stir often.
  5. 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.
  6. Refrigerate leftovers within 2 hours.
Serving Size: 
1/2 cup
Preparation time: 
20 minutes
Cooking time: 
15 minutes
Photo of Nutrition Facts of Greens with Carrots

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