Stir Fry Kale with Carrots

By MaryEllen

Ingredients

• :
• They say it serves 4 but I can eat the whole thing all by myself!
• 3/4 lb fresh kale
• Boiling water
• 2 tsp canola oil
• 2 carrots, peeled and cut julienne
• 1-2 garlic cloves, minced
• 1 tsp ground coriander
• Salt and freshly ground black pepper, to taste
• pinch cayenne pepper, if desired
• Servings: 4
• Nutrition Facts
• Serving size: 1/4 of a recipe (4.5 ounces).
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 62.74
• Calories From Fat (39%) 24.23
• % Daily Value
• Total Fat 2.77g 4%
• Saturated Fat 0.22g 1%
• Cholesterol 0mg 0%
• Sodium 248.47mg 10%
• Potassium 332.02mg 9%
• Total Carbohydrates 9.16g 3%
• Fiber 3.04g 12%
• Sugar 2.91g
• Protein 2.1g 4%
• Reviews
• 5 stars - First time I ever tried Kale and I loved it! - ME 5/14/2010

Preparation

Step 1

1. Rinse kale and remove stems, including large stem running through center of each leaf. Place a few leaves on top of each other and cut into thin strips. Repeat until all kale is cut.

2. Add kale to pot of boiling water and boil uncovered 10 minutes. Drain and set aside.

3. In large skillet, heat oil over medium heat. Add carrots and sauté 2 minutes. Add garlic and sauté 1 more minute. Add coriander, salt and pepper, to taste, and cayenne, if using. Cook 15 seconds. Add kale and cook 1-2 minutes.