Greens with Carrots

8 cups rough chopped greens*, washed
2 teaspoons vegetable oil
2 large carrots, peeled and cut julienne (see note)
1 garlic clove, minced
1 teaspoon ground coriander (optional)
Salt and pepper to taste
Pinch of cayenne pepper, if desired


1 tablespoon vinegar
½ tablespoon tamari (or soy sauce)


1. Wash greens and remove tough stems. Kale: remove large
stem running through center of each leaf. Bok choy: do not
remove stem. Rough chop or cut leaves into thin strips.
2. Heat oil in large skillet. Add carrots and sauté 2 minutes. Add
garlic and sauté 1 minute. Add greens, coriander, salt and
pepper and cayenne – stir often to keep the greens moving.
3. When greens have turned bright green and begun to wilt,
remove from heat. Sprinkle vinegar and tamari mixture over
the top. Toss gently and serve.
4. Refrigerate leftovers within 2-3 hours.
8 servings, 1/2 cup each

Bright Ideas: *Try kale, bok choy, collard (may want to pre-cook 8-10
minutes), mustard, or a combination of greens. Note: Julienne means to
cut into very thin, matchstick strips.