Sauteéd Lacinata Kale Matchstick Carrots|Natural Gourmet Institute - Yoga Journal

Sauteéd Lacinata Kale with Matchstick Carrots

Kale, carrots and garlic are all you need for this easy Natural Gourmet Institute recipe
  • About 10 servingsServings


  • 2 large carrots, peeled and cut into 1/8 inch wide matchsticks
  • 4 bunches Lacinata kale, washed and chopped into bite sized pieces
  • 2 pinches of sea salt
  • 3-4 tablespoon extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • Sea salt and pepper to taste


1. In a medium to large stock pot bring about 6 quarts of water to a boil. Add salt.

2. Blanch carrots in water for about 30 to 40 seconds; shock in ice water and drain. Set aside.

3. In the same pot, (bring water back to a rolling boil) blanch kale for 3 to 4 minutes until tender but not mushy. Shock in ice water, drain and set aside.

4. In a large sauté pan, heat oil, add garlic slices and sauté until garlic slices are just golden - do not burn. Add kale and carrots. Cook until heated through.

See Also: Warm Pinto Bean Salad with Shiitakes