萝莉视频

2 lbs. Kale, untrimmed
1/8 cup Oil
1/8 cup Garlic, fresh, chopped
1/8 cupGinger, fresh, chopped
1/4 cup (1/2 medium) Carrot, diced
1/4 cup (1/2 medium) Red Pepper, diced
1/8 cup Soy Sauce
.5 tablespoon Lime Juice
Optional 1 tablespoon Sesame Seeds, toasted

1. Wash kale very well and dry. Cut 1/2 inch off the stems of the kale. Strip green leafy parts from the stems of the kale. Chop leafy parts into 1/2 inch strips. Thinly slice the remaining parts of the stems.
2. In a tilt skillet or braising pan, combine oil, garlic, ginger, kale stems, carrots and red peppers. Saut茅e and stir often, approximately 5 minutes.
3. Add the kale leaves. Sautee until greens wilt and become a deep green color, approximately 10 minutes.
4. Add the soy sauce. Cook until greens and stems are soft and the soy is reduced to a glaze, approximately 10 minutes.
5. Stir in lime juice and seame seeds* if using.


"*Note: If using sesame seeds, toast in oven at 350鈦癋.
Recipe can be served hot or cold."

# PORTIONS: 12
PORTION SIZE: 1/2 cup
VEG. EQUIVALENT: 1/2 cup = 1/2 cup "Dark Green" For School Lunch