Korean-Style Kale and Carrot Bibimbap

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to top position and preheat oven. Wash and dry produce. Peel, trim and cut carrots on a diagonal into 1/2in- thick pieces. Toss carrots on baking sheet with olive oil, salt and pepper. Roast on top rack until tender(20-25min).

Step 2

Steam rice for 15-18min

Step 3

Thinly slice scallions, separating the whites from greens. Mince or grate garlic. Remove/discard lg stems from Kale, chop into bite sized pieces. *rinse shrimp under cold water then pat dry with paper towels, or **open package of chicken and drain excess liquid. Heat drizzle of olive oil in lg pan over M-H heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until cooked through(4-6min). Turn of heat; transfer to a plate. Wipe out pan.