Skillet Greens with Carrots
Kale and carrots cooked fast and finished with vinegar and soy sauce - 27 calories per half-cup serving.
Sodium is calculated without salt added to taste.
Estimated; may vary.
Kale and carrot strips cooked hot and fast, then finished off the heat with vinegar and a little soy sauce. A half-cup serving is 27 calories with 1.4 g fibre. It is the green thing that keeps a heavy Christmas dinner plate from being entirely beige.
The vinegar and soy sauce go on after the pan comes off the heat. Added while it is still cooking they boil away and the greens turn dull; added at the end they stay sharp and the leaves keep their colour. Stop as soon as the leaves wilt.
Any sturdy green works – collard, chard, mustard, bok choy – so buy whatever looks best at the market. Wash and slice the leaves and cut the carrots the day before, keep them in a bag in the fridge, and the whole side takes five minutes at the stove.
Ingredients
- Kale (Fresh, Raw)1 cup greens, sliced thin (21 g)
- Carrots (Mature)1/4 large, cut in thin strips (18 g)
- Soybean Oil1/4 teaspoon (1 g)
- Vinegar (Cider)1/2 teaspoon (2 g)
- Low-sodium soy sauce1/4 teaspoon (1 g)
- Garlica small pinch, minced
- Ground coriandera pinch, optional
- Cayenne peppera pinch, optional
- Salt and black pepperto taste
- Add the vinegar and soy sauce off the heat - boiled away, they leave the greens flat.
- Slice the stems thin and start them with the carrots; they need the extra two minutes the leaves do not.
- Refrigerate leftovers within 2 hours and use them within 3 days.
- Contains: soy (low-sodium soy sauce), wheat (soy sauce is brewed from soy and wheat).
- Use tamari or coconut aminos in place of the soy sauce for a gluten-free version. Dairy-free as written.
Method
- Wash your hands and all surfaces before you start.
- Wash the greens, separate the leaves from the stems and slice the leaves into thin strips.
- Heat the oil in a large skillet over medium-high heat, about 350°F in an electric skillet.
- Add the carrot strips and any sliced stems and cook 2 minutes, then add the garlic for 1 minute.
- Add the greens, salt, pepper and the coriander and cayenne if using, stirring often.
- Take the pan off the heat as soon as the leaves brighten and begin to wilt.
- Sprinkle the vinegar and soy sauce over the top, toss gently and serve.
- Refrigerate leftovers within 2 hours.
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