Moderate
Inexpensive!
Serves:4people
Serving Size:1 cup
Gingery Greens and Carrots
|
Rate this recipe!
|
Print Recipe
|
This recipe has been added to your Meal Plan
|
We love this super healthy and tasty way to eat our greens! The recipe calls for kale, but we use any type of chopped frozen greens. Kale and collards beat out other commonly eaten cruciferous vegetables in their ability to bind to bile acids and remove them from the body. This can lower cholesterol and help the body remove toxins. Cruciferous vegetables are great cancer fighters, as are carrots, which also support vision and heart health. Ginger aids digestion, has anti-inflammatory properties and protects against free radicals. The fresh ginger really gives this a kick. Use ground ginger if you want it to be milder.
Tools:knife and cutting board, large (10 to 12-inch) skillet, grater (optional)
| Prep Time | |
| 20 minutes (start to finish) |
|
|
Ingredients
- 1 small onion
- 1 tablespoon high heat cooking oil (or butter or ghee)
- 2 cloves garlic
- 1 teaspoon ginger (fresh, minced or dried, ground)
- 1 medium carrot
- 1/4 cup broth or water
- 1 teaspoon curry powder
- 1/2 teaspoon salt
- 1 pinch red pepper flakes
- 4 cups kale (frozen, chopped)
- 1/2 lemon
Servings: people
Units:
Instructions
- Chop onion. Heat oil in a large skillet over medium-low heat. Add onion; cook and stir until soft and transparent, about 3-5 minutes.
- While onion cooks, mince the garlic and ginger. Add to onions; cook and stir.
- Grate or dice the carrot then add to onion mixture, along with broth, salt, curry powder and red pepper flakes. Cook an additional 1-2 minutes.
- Stir in frozen or thawed kale. Cover and cook about 5-8 minutes, stirring occasionally. Turn heat to low if needed, and add a little more broth if it gets too dry.
- Squeeze lemon juice over vegetables before serving.
Recipe Notes
SERVING SUGGESTION:
Serve with black-eyed peas and cornbread for a vegetarian New Year’s Day meal, or as a side to brisket or grilled chicken.
VARIATIONS:
- Southern Style Collards and Carrots- For a more authentic Southern-style dish, use collard greens. Cook 2-3 slices of bacon in a large skillet, remove and drain, reserving 1 tablespoon of the fat. Cook the vegetables in the skillet with fat and drippings. Omit the ginger, curry and salt. Crumble the bacon on top before serving.
- Fresh Greens and Carrots: Use fresh spinach or chard, chop and add in place of the frozen kale or collards.
Chef’s Tip: To use fresh kale or collards, remove leaves from stem and chop in 1/2-inch strips. Cut across to form smaller pieces. Transfer to a large bowl. Sprinkle juice from half the lemon and 1 tablespoon of oil over the greens. Toss and massage a bit with your hands. Let stand while you continue. The greens should soften and wilt somewhat. Follow recipe, but taste before adding extra lemon juice at the end. You might not need it, but adjust to taste.
Powered byWP Ultimate Recipe
Leave a Reply
You must be logged in to post a comment.