Kale with Carrot Ribbons

carrot ribbons with kale
The ultimate ‘morning after’ is coming up this week, so what you’ll need is something light, healthy, quick to make and with a freshening zing of ginger. Take the carrots and kale in this week’s vegbags and try this:
Ingredients

  • 8 large carrots (about 2 lbs), peeled
  • 1/4 cup vegetable oil
  • 3 slender leeks (white parts only) thinly sliced, washed and dried
  • 1/3 cup golden raisins, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons finely grated fresh ginger
  • 1 teaspoon finely grated lemon zest; plus 1 tbsp lemon juice
  • salt and pepper
  • 4 large kale leaves, tough stems removed and leaves thinly sliced
Directions

  1. Using a vegetable peeler, slice the carrots into long, thin ribbons.
  2. In a large skillet, heat the oil over medium heat. Add the leeks and cook, stirring frequently, until softened, about 5 minutes. Add the raisins, garlic, ginger, lemon zest and 1/2 tsp. salt. Cook, stirring, for 1 minute. Add the carrots, kale and 1/2 cup water and cook, stirring or turning with tongs, until softened, about 10 minutes. Stir in the lemon juice and season with salt and pepper.

 Recipe and photo from RachaelRayMag

Recipes December 30, 2013