1/2 lb. carrots, sliced lengthwise, then cut on diagonal
5 ounces kale, washed, thick stems removed
1 tablespoon olive or sunflower oil
1/2 onion (yellow or white onion or sweet onion)
4 cloves garlic, crushed or minced
Salt to taste
Parmesan Cheese (sprinkle on top, if desired)
1. Preheat oven to 400 degrees.
2. Chop kale finely. Run knife through kale in one direction, then turn the cutting board 90 degrees and cut again perpendicularly. Chop the onion.
3. Combine kale, carrots, onion, garlic and olive oil in a large bowl and use your hands to mix it well. Make sure all the kale gets massaged with oil.
4. Spread in a 13 x 9 baking dish and cook 20-25 minutes, stirring once halfway through. (The carrots should be tender and the kale wilted and brown in spots.) Sprinkle lightly with salt and enjoy.
Serves 4 as a side.
Per 1/4 recipe: 86 calories, 4 g fat, 13 g carbs (3 g fiber), 2 g protein. And a ton of vitamins and minerals.
Enjoy! Psalm 51:10
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This recipe, blog post and photos by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test. To see the original recipe, or to find more healthy and delicious recipes, visit Healthful Pursuit!