Carrots and Kale with a Balsamic glaze
This glaze gives the carrots and kale a nice lift.
INGREDIENTS
6 medium size carrots, cut into thin diagonal slices
1 bunch kale, stems removed and coarsely chopped
2 tablespoons extra virg1n olive oil
2 tablespoons balsamic vinegar,·
2 teaspoons tamari or other soy sauce
1/2 teaspoon sugar or natural sweetener
1/4 teaspoon cayenne
1, Place the carrots and kale in a large pot of boiling salted water and cook until the vegetables soften slightly and the kale turns bright green, 3 to 4 minutes. Drain well and set aside.
2, Heat the olive oil in a large skillet over medium heat. Add the carrots and kale along with the remaining ingredients. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until all the liquid evaporates, about 10 minutes. Serve hot.
SERVES 4