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8 cups roughly chopped greens (kale, collard, bok choy, mustard etc.)2 large carrots1 clove of garlic, minced1 tsp ground coriander (optional) 2 tsp olive or canola oilsalt and pepper to taste
1 tbsp vinegar1 ½ tsp soy sauce
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 IX and Americans with Disabilities Act (ADA) requirements.
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