Carrots & Kale

Kale can seem like an intimidating vegetable, but this recipe will be a hit, even with veggie haters.

Ingredients
6 carrots, peeled and sliced diagonally
1 bunch of kale, coarsely chopped and stems removed
3 tbsp extra virgin olive oil
2 tbsp white wine vinegar
2 tsp soy sauce
1/2 tsp brown sugar (or 8 drops of liquid stevia if watching sugar intake)
1/4 tsp cayenne pepper
3 cups water

Instructions
Bring the water to a boil in a medium sized pot. Add the carrots and kale and cook until the carrots soften and the kale turns a lighter green. I suggest adding the kale after the carrots have been boiling about 2-3 minutes so it doesn't get too soggy. Drain the vegetables. Heat the olive oil over medium heat and add the vegetables and gently stir in the vinegar and soy sauce. Add the brown sugar and cayenne pepper. Cook for about 5 minutes, stirring occasionally. Coverthe pan and let the liquid reduce for about 3 minutes. Remove the cover and cook for another 2-3 minutes.

Credit: this recipe is a modification of the recipe found in Robin Robertson's Vegan Planet