Saturday, July 8, 2017

Sautéed Kale with Garlic and Carrot Greens

Source:, DP Nguyen, 03/22/16


2 Bunches of Kale, Chopped
1 Bunch of Carrot Greens (Tops of 1-2 Carrots)
4 Cloves Garlic, Thinly Sliced
2 Tablespoon Unsalted Butter
1 Teaspoon Garlic Powder
1/2 Teaspoon Herbs of Provence (or Italian Seasoning)
1/2 Teaspoon Sea Salt (more or less, to taste)
Black Pepper, To Taste
Freshly Grated Parmesan Cheese, To Taste


Rinse kale and carrot greens well.

Thinly slice the garlic. Coarsely chop the kale and carrot greens. Discard any big stems.

Heat the butter in a large skillet over medium-high heat. Cook the garlic briefly. Then add the chopped kale, a few handfuls at a time, stirring until kale is wilted. Add the carrot greens.

Season with garlic powder, Italian seasoning, sea salt and black pepper.

Cook until greens are wilted and tender, about 2-3 minutes. Remove from heat. Grate fresh Parmesan cheese on top and serve.

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