Mediterranean-Style Kale, Carrot, and Edamame Saute

Ingredients:

• 1 lb kale, leaves stripped from the stems
• 1 tbsp extra-virgin olive oil
• 1 cup shelled edamame, thawed
• 1 large carrot, quartered lengthwise and sliced
• 2 tbsp chopped fresh rosemary
• 2 garlic cloves, sliced
• 1 tbs balsamic vinegar
• 1/4 tsp salt
• Freshly cracked black pepper
• Brown rice (cooked- to serve the sauté over)

Directions:

Chop the kale leaves and cut the stems into small slices. Place a large frying pan over high heat and, when hot, add the oil. Swirl the pan to coat, then add the edamame, kale stems, and carrots. Saute for about 3 minutes to soften them.

Add the rosemary and stir for another minute. Add the kale leaves and garlic and keep stirring, turning the kale until it is softened and deep green. Add the vinegar and salt and stir; the vinegar will cook off almost instantly.

Take the pan off the heat, season with pepper and salt to taste. Serve hot.