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You are here: Home / Recipes / Sautéed Kale with Garlic and Carrot Greens

Sautéed Kale with Garlic and Carrot Greens

March 22, 2016 by Zoe Nguyen-Patalano 7 Comments

I can’t believe it’s been half a year since I last posted. I haven’t disappeared – I promise. I’ve been swamped with work (and my wedding photography business has blossomed in the last year). But I’m back and I’ll try my best to be better about blogging.

I love my food, so here we go. This is what I had for dinner tonight – garlicky kale with carrot greens (also called carrot tops).

Recipe Garlic Sautéed Kale with Carrot Greens

I was recently in Madison, Wisconsin and I picked up some Amish butter, and man is it good. You don’t know what butter tastes like until you have homemade butter. So creamy and delicious. I decided to sauté my kale and carrot greens using this Amish butter, and it was so, so good.

Speaking of carrot tops, did you know that they are edible?

Carrots with Tops Attached Yes, you can totally eat them!

For years, I’ve been throwing away the greens that grow on carrots. I didn’t realize you could eat them, but you can! You can throw them in soups; use it in pesto; or use like parsley. I love sautéing them.

In their raw form, the greens do have a distinct carrot leaf smell, but it reminds me of carrots, so I love it!

If you have food allergies, you might want to eat carrot greens in moderation. Carrot greens contain alkaloids and nitrates, which may cause adverse reactions in some people. Like with anything new, moderation is key.

I have no allergies in general, so I enjoy my carrot tops.

And this recipe is so delicious. Great for vegetarians, and you can alter it to make it vegan.

To make this vegan, substitute olive oil for butter, and omit the cheese at the end.

Since I’m not vegetarian and I need protein, I sautéed shrimp in the same pan with that oh-so-delicious Amish butter. A squeeze of lemon/lime later, this dish is to die for. So healthy and yummy!

Shrimp with Sauteed Kale and Cheese

Print Pin
4.50 from 2 votes

Sautéed Kale with Garlic and Carrot Greens

Ingredients

  • 2 Bunches of Kale Chopped
  • 1 Bunch of Carrot Greens Tops of 1-2 Carrots
  • 4 Cloves Garlic Thinly Sliced
  • 2 Tablespoon Unsalted Butter
  • 1 Teaspoon Garlic Powder
  • 1/2 Teaspoon Herbs of Provence or Italian Seasoning
  • 1/2 Teaspoon Sea Salt more or less, to taste
  • Black Pepper To Taste
  • Freshly Grated Parmesan Cheese To Taste

Instructions

  • Rinse kale and carrot greens well.
  • Thinly slice the garlic. Coarsely chop the kale and carrot greens. Discard any big stems.
  • Heat the butter in a large skillet over medium-high heat. (To make this vegan, use olive oil instead). Cook the garlic briefly. Then add the chopped kale, a few handfuls at a time, stirring until kale is wilted. Add the carrot greens.
  • Season with garlic powder, Italian seasoning, sea salt and black pepper.
  • Cook until greens are wilted and tender, about 2-3 minutes.
  • Move from heat. Grate fresh Parmesan cheese on top and serve.
Review
recipe image
Recipe Name
Sautéed Kale with Garlic and Carrot Greens
Published On
2016-03-22
Preparation Time
5M
Cook Time
5M
Total Time
10M
Average Rating
31star1star1stargraygray Based on 14 Review(s)

Filed Under: Recipes, Side Dish, Vegetarian Tagged With: carrot greens, carrot top, cheese, kale, kale recipe, vegetarian

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Reader Interactions

Comments

  1. Susan

    February 25, 2018 at 3:35 am

    I don’t see any recipe. Just a cpl pics and description.

    Reply
  2. Joan McLeod

    August 1, 2020 at 11:39 am

    4 stars
    I love the fact that I can use all parts of the carrot! The texture is a little strange…takes getting used to, but the taste is great. How can you go wrong with butter, garlic, herbs and parmesan cheese. I served it alongside poached salmon and quinoa. Excellent meal with lots of nutrition.

    Reply
    • Zoe Nguyen-Patalano

      December 20, 2020 at 9:17 pm

      That sounds great! I bet it tasted amazing along with the poached salmon

      Reply
  3. Snaron

    December 20, 2020 at 8:43 pm

    5 stars
    This is wonderful, simple, yet loaded with flavor. I made it vegan with avocado oil & vegan Parmesan cheese. I used the Herbs de Provence and really like the flavor combination.

    Reply
    • Zoe Nguyen-Patalano

      December 20, 2020 at 9:16 pm

      I am so glad that you like it!

      Reply
  4. Les

    October 12, 2021 at 11:04 pm

    Just had this for breakfast! I added pine nuts, minced dates (I like my greens sweet) and just a touch of maple syrup and rice wine vinegar. Vegans need protein too and to achieve that I’d probably add roasted chickpeas or marinated baked tofu. YUM!

    Reply

Trackbacks

  1. Uses For Carrot Tops | THE NIBBLE Blog says:
    October 25, 2017 at 12:10 pm

    […] Sautéed Carrot Greens & Kale […]

    Reply

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Welcome, Y’all!

Hi, I'm Zoe Nguyen-Patalano, a busy mom to the sweetest baby boy and wife to my childhood sweetheart. I'm a wedding and portrait photography who loves to cook and share my traveling adventures. My food philosophy is to create delicious and easy recipes perfect for busy families. More About Me

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