Three friends are preparing some collard greens for a delicious Greens with Carrots recipe. Start at the beginning of the puzzle and draw a line to the end of the maze. Then color in the drawing. You can take this recipe home and have someone help you make it for a meal.
Greens with Carrots
Ingredients
8 cups greens (try kale, bok choy, chard, collard, mustard or others)
2 teaspoons vegetable oil
2 large carrots, peeled and cut in thin strips or coarsely shredded
1 clove garlic, minced or ¼ teaspoon garlic powder
¼ teaspoon each salt and pepper
1 teaspoon ground coriander (optional)
1 pinch cayenne pepper (optional)
1 Tablespoon vinegar
1 ½ teaspoons low-sodium soy sauce
Directions
1. Wash hands with soap and water.
2. Wash greens and separate leaves from stems if needed. Slice stems
crosswise, if using. Chop or slice leaves into thin strips.
3. Heat oil in large skillet over medium-high heat (350 degrees F in an
electric skillet).
4. Add carrots and stems, if desired; cook for 2 minutes. Add garlic and
cook for 1 minute.
5. Add greens, salt, pepper, coriander and cayenne, if desired. Stir often.
6. When greens have turned bright green and begun to wilt, remove
from heat. Sprinkle vinegar and soy sauce over the top. Toss gently
and serve.
7. Refrigerate leftovers within 2 hours.
Prep time: 20 minutes Cook time: 15 minutes
Makes: 4 cups
