6 medium-size carrots, cut into thin diagonal slices
1 bunch kale, stems removed and coarsely chopped
2 T extra virgin olive oil
2 T balsamic vinegar
2 t Braggs Liquid Aminos, tamari, or other soy sauce
½ t natural sweetener
1/8 t 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.
*Recipe from Vegan Planet
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