Hey y’all. Yet another game of “what’s in the fridge?” I was originally going to slice up the carrots and toss and saute with the kale, but happened to be watching Top chef and they were doing a pasta challenge- and voila! There was my meal inspiration. I’ve never sliced carrots like this before- but I just just a regular ol’ vegetable slicer and used 5 large carrots.
I like my vegetables al dente- so I only sauteed the kale and carrots in olive oil for about 5 minutes. After all the ingredients were added, the carrot flavor I expected was gone- I would have had no idea they were carrots. That being said- this was delicious and easy and I would definitely make it again!
This recipe serves 2.
- 5 large carrots, sliced with vegetable peeler
- 1 cup sliced green kale
- 5 cloves pressed garlic
- dash honey
- 1/2 cup crumbled blue cheese
Add garlic, blue cheese and salt and pepper to taste. Toss until blue cheese is melted and makes a creamy DELICIOUS sauce.
Also, Check out this article to learn about 26 science-backed benefits of kale here, from the Healthy Line food blog.
Let me know what ya think!
[…] and also like to made noodles out of them. One of my favorite, simple recipes using carrots is for “Carrot Linguine”, you can find the recipe at this link, to one of my previous […]