Sautéed Black Kale with Carrots | PCC Natural Markets

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Sautéed Black Kale with Carrots

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Heat a large, stainless sauté pan or cast iron skillet to medium high. Add oil and quickly add carrots, garlic and thyme and sauté for 3 minutes. Add kale, curry powder and water. Gently stir the kale, allowing the steam from the water cook it, until the water is evaporated. Season with salt and pepper and serve immediately.

Recipe by Blake Caldwell, PCC Deli

Source: 2011 PCC fall member meeting dinner

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