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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.