Kale with Carrots
We’ve come a long way with greens since those days when the produce section in the grocery store consisted primarily of iceberg lettuce. First we started seeing more romaine, then—gasp!—mesclun, and now there are endless varieties of field greens, baby greens, micro greens, and even micro sprouts. That’s not a bad thing, of course, but it can be a little intimidating when you stare at the produce and say, “Hmm … what’s that?” Which brings us to kale. People sometimes steer away from kale because it’s slightly bitter, but a yin-yang approach will bring it into balance—in this case, using carrots and ginger to neutralize kale’s slight bitterness. Greens really are vital for maintaining health during treatment, and this recipe will help you learn to love the taste. For a decadently delicious touch, sprinkle Maple-Glazed Walnuts (page 141) over the greens just before serving.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Cover the kale with cold water and set aside. Heat the olive oil in a large, deep sauté pan over medium-high heat, then add the onion and a pinch of salt and sauté for 3 minutes. Decrease the heat to low and cook slowly until the onions are caramelized, about 20 minutes.
Step 2
Increase the heat to medium, add the carrots, garlic, ginger, and a pinch of salt and sauté for 3 to 4 minutes, until the carrots are tender. Drain the kale and add it to the pan along with a scant 1/4 teaspoon of salt. Sauté until the greens turn bright green and wilt, about 3 minutes. Test the greens, you may need to add 1 tablespoon of water and continue cooking, covered, until they become just a little more tender, 2 to 3 minutes. Drizzle on the lemon juice and stir gently. Serve immediately.
rebecca’s notes
Step 3
The longer the lemon just sits on the greens, the more the greens will lose their beautiful color. Wait to add the lemon juice until just before serving.
Step 4
No curly kale at the market? No worries! Any kale will do, or substitute spinach, Swiss chard, collard greens, mustard greens, or any other leafy green.
storage
Step 5
Store in a covered container in the refrigerator for 3 days.
nutrition information
Step 6
(per serving)
Step 7
Calories: 120
Step 8
Total Fat: 7.6g (1.1g saturated, 5g monounsaturated)
Step 9
Carbohydrates: 14g
Step 10
Protein: 3g
Step 11
Fiber: 3g
Step 12
Sodium: 125mg
WHO KNEW? Every Veggie Counts!
Step 13
Oncology nurse Theresa Koetters says she’s noticed that while some people in her treatment center claim not to like vegetables, asking a few direct questions often makes them realize that this just isn’t true. Koetters recalls a man who just wrinkled up his nose at the idea of eating veggies: “So I said ‘what about peas and corn and beans and broccoli and kale and beets and squash, and . . .’ I went down a whole list and he said, ‘Oh yeah, I like that, and that, and that.’ I said, ‘Okay, now you’ve got five vegetables that you can start adding a couple of times a day, or every other day—anything is going to be more than what you’re doing now.’ We talked about baby steps and incremental improvements.” One small pea pod for a man, one giant leap into the produce aisle. . .
