Sautéed Kale and Carrots with Balsamic Vinegar

Ingredients

• Olive oil

  1 tbsp or 14g

• Carrots

  raw

  1 cup strips or slices or 122g

• Kale

  raw

  4 cup, chopped or 268g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Balsamic vinegar

  2 tbsp or 32g

Directions

1. Warm the olive oil in a large skillet over medium heat until shimmering.
2. Add the sliced carrots and sauté, stirring occasionally, until starting to soften, about 5 minutes.
3. Add the chopped kale and cook, tossing frequently, until wilted and tender, about 5 minutes.
4. Season with a pinch of salt and black pepper, then drizzle in the balsamic vinegar.
5. Cook, stirring, until the vinegar reduces slightly and coats the vegetables, 2 to 3 minutes. Taste and adjust seasoning.
6. Remove from heat and serve warm as a side dish.