Carrot and kale - country cooking
6 servings
Ingredients
| Quantity | 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 |
Directions
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