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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.

This entry is related to the following products. Click on any of them for more information.
Kale, Bok choy, Carrot, Kale, Siberian, Kale, Red Russian, Kale, Dino, Bok Choy, Carrots, Ginger,
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