Guest guest Posted August 4, 2006 Report Share Posted August 4, 2006 Stir-Fried Kale with Slivered Carrots 3/4 lb. fresh kale boiling water 2 tsps. canola oil 2 carrots, peeled and cut in thin, matchstick strips 1 to 2 garlic cloves, minced 1 tsp. ground coriander salt and freshly ground black pepper, to taste pinch cayenne pepper, if desired Remove stems from kale, including the large spine running through the center of the leaf. Place a few leaves on top of each other and cut into thin strips. Repeat until all the kale is cut. Add kale to a pot of boiling water and boil uncovered 10 minutes. Drain and set aside. In a large skillet, heat oil over medium heat. Add carrots and saute 2 minutes. Add garlic and saute 1 more minute. Add coriander, salt and pepper to taste, and cayenne, if using. Cook 15 seconds. Add kale and cook 1 to 2 minutes. Makes 4 servings. Quote Link to comment Share on other sites More sharing options...
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