Carrot and Kale Saute

carrots, kale



  • 2 cups carrots peeled and sliced into ¼ inch rounds
  • 2 cups washed, shredded kale, ribs removed
  • 1 tbsp. olive oil
  • 1 tbsp. margarine or butter
  • 1 garlic clove, peeled & minced
  • 1 tbsp. water
  • 1 tsp. sugar
  • ½ to 1 tsp. dried herb, (your choice thyme, basil, sage, etc.)
  • Salt & pepper to taste
  • ½ lemon




  1. In medium pot, boil carrots gently in a little salted water, until tender crisp. (6 to 8 Minutes). Drain and set aside.
  2. In large saucepan, over medium heat melt butter, add olive oil and garlic, sauté until garlic is soft, but not brown.
  3. Add Kale, along with the water and sugar. Cover and gently cook 1-2 minutes.
  4. Remove cover, add carrots, turn heat up a little and stir until heated through. ( 2 minutes) Sprinkle dried herb of your choice.
  5. Squeeze fresh lemon over vegetables, salt and pepper to taste and serve immediately.


(Any leftovers would be perfect in a frittata!)