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