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Greens with Carrots

Try the sweet taste of carrots contrasted with kale in a yummy soy sauce marinade!
Greens with Carrots

Recipe Source: FoodHero.org


  • 8 cups greens (try kale, bok choy, collard, mustard, or others)
  • 2 teaspoons vegetable oil
  • 2 large carrots, peeled and cut julienne (thin strips) or coarsely shredded
  • 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon ground coriander (optional)
  • 1 pinch cayenne pepper (optional)
  • 1 Tablespoon vinegar
  • 1 1/2 teaspoons low-sodium soy sauce


  1. Wash greens and separate leaves from stems if needed. Slice stems crosswise, if using. Chop or slice leaves into thin strips.
  2. Heat oil in large skillet over medium-high heat (350 degrees in an electric skillet).
  3. Add carrots and stems if separated; cook for 2 minutes. Add garlic and cook for 1 minute.
  4. Add greens, salt, pepper, coriander and cayenne, if desired. Stir often.
  5. When greens have turned bright green and begun to wilt, remove from heat. Sprinkle vinegar and soy sauce over the top. Toss gently and serve.
  6. Refrigerate leftovers within 2 hours.
Serving Size: 1/2 cup
Total Fat2 g
Saturated Fat0 g
Cholesterol0 mg
Sodium100 mg
Total Carbohydrate8 g
Dietary Fiber2 g
Total Sugars1 g
Added Sugars included0 g
Protein3 g
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