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kale and carrots4 cups stemmed and chopped curly kale, in bite-size pieces

2 tablespoons extra-virgin olive oil

1 red onion, cut into half moons

Sea salt

2 carrots, peeled and diced small

3 cloves garlic, minced

1 teaspoon minced fresh ginger

2 tablespoons freshly squeezed lemon juice

Cover kale with cold water and set aside.

Heat olive oil in a large, deep sauté pan over medium-high heat.  Add onion and pinch of salt and sauté for 3 minutes.  Decrease heat to low and cook slowly until onions are caramelized, about 20 minutes.

Increase heat to medium.  Add carrots, garlic ginger, and a pinch of salt.  Sauté for 3-4 minutes until carrots are tender.  Drain kale and add to pan along with a scant ¼ teaspoon of salt.

Sauté until greens turn bright green and wilt, about 3 minutes.  Test greens; you may need to add 1 tablespoon of water.  Continue cooking, covered, until they become just a little more tender, 2-3 minutes.

Drizzle on lemon juice and stir gently.  Serve immediately.

Note:  The longer the lemon juice sits on the greens, the more the greens will lose their color.  Wait to add the lemon juice until just before serving or place a lemon wedge on the serving plate.  If you can’t find curly kale, substitute with spinach, Swiss chard, turnip, collard or mustard greens.

Taste for Life. (April 2013), page 19

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