Ginger-Infused Carrots, Kale & Mushroom Saute’ – Kappler Kitchen

Ingredients

• 1 cup baby carrots, sliced slanted
• 1 cup vegetable stock (divided)
• 1/2 pound kale, chopped
• 1 cup mushrooms, sliced
• 1 teaspoon dried ginger
• 1 teaspoon minced garlic
• 1/4 cup yellow onion, chopped
• 2 tablespoons Extra Virgin Olive oil
• salt & pepper to taste