Gingered Carrots & Greens

1 bunch carrots

1 bunch greens, such as kale, bok choy, etc.

1 tbsp. chopped fresh ginger

1 tbsp. butter

1 tbsp. olive oil

sea salt

Scrub carrots.Cut into matchsticks.

De-stem kale is using. Stack leaves and slice into thin ribbons. Separate bok choy leaves and and stems, then chop both.

In a wide skillet, melt butter and oil over medium heat. Add carrots and ginger. Saute for a few minutes, until partially tender. Add greens and cook, stirring, until greens are wilted. Sprinkle with salt, to taste. Serve at once.