Greens with Carrots - Purdue Extension Nutrition Education Program

Ingredients

• 8 cups greens (try kale, bok choy, chard, collard, mustard or others)
• 2 teaspoons vegetable oil
• 2 large carrots, (peeled and cut in thin strips or coarsely shredded)
• 1 clove garlic, minced or 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon ground coriander (if desired)
• 1 pinch cayenne pepper (if desired)
• 1 tablespoon vinegar
• 1 1/2 teaspoons low sodium soy sauce