Waukesha County

Call (262) 548-7770 Home    About Us    Our Staff




   

  

  

  ...Back to Recipes.


Greens with Carrots


Download a PDF of the recipe:

Full page click here.
Recipe card click here.

Serves 8

Ingredients:

8 cups roughly chopped greens (kale, collard, bok choy, mustard etc.)
2 large carrots
1 clove of garlic, minced
1 tsp ground coriander (optional)
2 tsp olive or canola oil
salt and pepper to taste

Garnish:

1 tbsp vinegar
1 ½ tsp soy sauce

Directions:

  1. Wash greens and remove stems. Rough chop leaves.
  2. Peel and julienne carrots.
  3. Heat oil in large skillet. Add carrots and sauté two minutes. Add garlic and sauté one minute. Add greens, coriander, salt and pepper. Stir often
  4. When greens have turned bright green and began to wilt, remove from heat.
  5. Combine vinegar and soy sauce and sprinkle mixture over top of greens.

This recipe was modified from Oregon State University Extension Service's FoodHero.org Website.

Civil Rights Statement: University of Wisconsin, U.S. Department of Agriculture and Wisconsin counties cooperating. An EEO/AA employer, University of Wisconsin-Extension provides equal opportunities in employment and programming, including Title VI, Title IX and Americans with Disabilities Act (ADA) requirements.