Greens with Carrots Julienne

Source: Food Hero

Serving size: 1/2 cup

Servings per recipe: 8

Try the sweet taste of carrots contrasted with kale in a yummy soy sauce marinade!

View Nutrition Facts


  • 8 cups greens (try kale, bok choy, collard, mustard)
  • 2 teaspoons vegetable oil
  • 2 large carrots, peeled and cut julienne or coarsely shredded
  • 1 clove garlic, minced or 1/4 teaspoon garlic powder
  • 1/4 teaspoon each of salt and pepper
  • 1 teaspoon ground coriander (optional)
  • 1 pinch cayenne pepper (optional)
  • 1 Tablespoon vinegar
  • 1 1/2 teaspoons tamari or soy sauce


Cutting board and sharp knife, measuring cups and spoons, large mixing bowl, large electric skillet and mixing spoon (or electric skillet), serving bowl


  1. Wash greens and remove tough stems (see Notes). Rough chop or cut leaves into thin strips.
  2. Heat oil in large skillet over medium-high heat (350 degrees in an electric skillet).
  3. Add carrots and cook for 2 minutes. Add garlic and cook for 1 minute.
  4. Add greens, salt, pepper, coriander and cayenne, if desired. Stir often.
  5. When greens have turned bright green and begun to wilt, remove from heat. Sprinkle vinegar and tamari or soy sauce over the top. Toss gently and serve.
  6. Refrigerate leftovers within 2 hours.

More About Carrots

How to Select

Choose well-shaped, smooth, firm, crisp carrots with deep color and fresh, green tops. Avoid soft, wilted or split carrots.

How to Store

Refrigerate in a plastic bag with some air holes. Carrots can last 4-5 months if packed in moist sand and stored in a cold root cellar at 32-40 degrees.

How to Prepare

Rinse with cold water. Trim off tops & bottoms. Add to salads, have as a snack with dip. Carrots can be steamed, microwaved, roasted or boiled until tender.