Balsamic Glazed Carrots and Kale PRINT
- YIELD: 4 servings
|6||medium carrots, cut into thin diagonal slices|
|1||bunch kale, stems removed and coarsely chopped|
|1||tbsp extra virgin olive oil|
|2||tbsp balsamic vinegar|
1. Place carrotts and kale in a large pot of boiling salted water and cook until vegetables soften slightly and kale turns bright green. About 3-4 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.