Quick Sautéed Carrots and Kale

Quick, simple and delicious.  The oil in this dish helps nourish from the inside.

carrots and kale

carrots and kale

Quick Sauteed Carrots and Kale:
1 medium sized carrot, half roll cut or julienne style
3-4 large leafs of kale, stems separated.  stems sliced and leaves coarsely chopped
olive oil
sea salt
water

*Use organic ingredients where possible

Heat a stainless steel skillet. When warm, add oil followed by carrot.  Sauté on medium heat for 1 minute.  Add the kale stems followed by the leaves.  Add just a small amount of water (a tablespoon is plenty – just enough to get some steam going), pinch of salt and cover.  Reduce flame to medium-low and let simmer for 2 minutes.  The orange color from the carrots and the green from the kale should be strong and vibrant.  Server warm.

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