Sautéed Black Kale with Carrots
Ingredients
PreparationIngredients
- 1 tablespoon olive-sunflower oil blend Add to list
- 2 medium-sized carrots, peeled and thinly sliced Add to list
- 1 garlic clove, crushed (skin left on) Add to list
- 4 thyme sprigs Add to list
- 1 bunch black kale, thinly sliced Add to list
- 1 tablespoon curry powder Add to list
- 1 tablespoon water Add to list
- Salt, to taste Add to list
- Freshly ground black pepper, to taste Add to list
Preparation
Heat a large, stainless sauté pan or cast iron skillet to medium high. Add oil and quickly add carrots, garlic and thyme and sauté for 3 minutes. Add kale, curry powder and water. Gently stir the kale, allowing the steam from the water cook it, until the water is evaporated. Season with salt and pepper and serve immediately.
Recipe by , PCC Deli
Source: 2011 PCC fall member meeting dinner
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