Description
This is one of the easiest and most nutritious vegetable dishes you can eat. The bitterness of the kale mellows as you saute it with garlic and sweet carrots.
Ingredients
Scale
- 1 tablespoon olive oil or avocado oil
- 2 carrots, cut into half moons, about 1 cup
- Celtic sea salt to taste
- 2 cloves garlic, thinly sliced
- 1–5 ounce container baby kale
- 1 teaspoon aged balsamic vinegar or lemon juice (optional)
Instructions
- Heat a large sauté pan on medium low heat. Add oil.
- Once the oil is hot, add carrots. Sprinkle with Celtic sea salt.
- Sauté on medium-low for 3-4 minutes, stirring occasionally until the carrots begin get a little brown and slightly tender.
- Add garlic, sauté 1 minute until fragrant.
- Add kale and sprinkle with salt.
- Turn heat up to medium, sauté stirring frequently about 2-4 minutes or until the kale is tender. The amount of time will depend on how tender the kale leaves are. Taste to see if it is done to your liking. If the pan gets dry before your kale is tender add a splash of water.
- Sprinkle with balsamic vinegar or lemon. Serve warm or at room temperature.
- Prep Time: 3 minutes
- Cook Time: 5 miutes
- Category: Vegetable, side dish
- Cuisine: Vegan, Paleo