Ingredients
Scale
- 1 fennel bulb
- 3 medium carrots (about 2 cups)
- Celtic Sea Salt to taste
- 2 tablespoons olive oil
- 1 bunch kale, stems removed, leaves coarsely chopped (about 4 cups)
- 2 cloves garlic, minced
Instructions
- Cut off the tops stalks of the fennel (save them for soup stock). Peel off any wilted outer layers.
- Cut the fennel bulb in half, lengthwise, cut again to get 4 quarters.
- With the quarter on its side, slice lengthwise into thin slices.
- Cut the carrots into half moons by cutting in half lengthwise then slice on the diagonal.
- Heat a large sauté pan on medium low heat. Add oil.
- Add carrots and fennel. Season with Celtic sea salt
- Sauté on medium for 3-4 minutes or until the carrots and fennel begin to get a little brown and slightly tender.
- Turn up to medium-high. Add kale leaves and garlic, sauté stirring frequently about 4-5 minutes or until the kale is tender. Sprinkle in a little water if the pan gets dry. The amount of time will depend on how tender the kale leaves are.
- Taste to adjust salt.
- Serve warm or at room temperature
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Vegetables, Paleo, Vegan, Gluten Free
- Cuisine: Farm to Table, American