Yield: 6 servings
|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