Sautéed Carrot Greens Recipe - Fork in the Road

Updated at: Tue, 16 Jan 2024 16:47:44 GMT

Step 1

Servings

Step 2

4 servings

Step 3

Prepare carrot greens First cut carrot greens from the carrot root, then cut the stiff stems right under where the greens start to grow. Fill a large mixing bowl with cold water and submerge carrot stems for a few minutes, stirring or moving the leaves around with your hands to make sure as much dirt is removed as possible. Next, remove the leaves from the water and use a salad spinner to remove water and put into a bowl or lay flat to dry (about 15 minutes).

Step 4

Remove carrot green stems and chop garlic When greens are dry, remove stiff stems and finely chop the garlic cloves.

Step 5

Sauté the greens To a medium pan heat olive oil over medium-low heat. Add minced garlic and cook until it begins to brown and become fragrant, about 1-2 minutes. Next add the red pepper and cook about 20-30 seconds more, or until the pepper begins to release its color into the oil (do not overcook or the pepper will burn). Then add the carrot greens and stir constantly until they are covered in oil and completely wilted and cooked down, about 2-3 minutes. Remove to a plate and serve immediately.

Step 6

Notes

Step 7

Notes Carrot greens have a hearty, earthy taste and chewy texture, unlike softer greens like spinach. However, like spinach the carrot leaves will cook down to a very small amount (1 cup ends up being about ⅓ cup cooked).

Step 8

Tools Needed glass mixing bowl, medium pan, knife set, cutting board, salad spinner

Step 9

Leftovers and Storage Store any leftover greens in the refrigerator for up to two days and reheat over the stovetop or quickly in the microwave. We do not recommend freezing carrots greens after cooking.

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Under 30 minutes