Carrot and kale - country cooking

Yield: 6 servings

Measure Ingredient
1 tablespoon Peanut oil
½ pounds Large carrots, sliced thinly crosswise
¾ pounds Kale, stems removed and coarsely chopped (8 C)
1 tablespoon Rice vinegar
1 tablespoon Soy sauce
2 tablespoons Unsalted peanuts, chopped

1. In 5-quart Dutch oven, heat oil. Add carrots and saute 1 minute.

Add kale, vinegar, and soy sauce. Cover and cook 2 minutes, or until kale just begins to wilt.

2. Stir in chopped nuts and transfer to serving dish. Serve immediately.

Country Cooking/Summer/94 Scanned & fixed by Di and Gary

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