Sautéed Kale, Carrots, and Broccoli

Serves 6-8

  • 1 bunch broccoli, cut
    into individual florets
  • 3 Tbsp. extra-virgin olive oil
  • 1 red onion, chopped
  • 6 carrots, peeled and sliced on
    the diagonal into 1/4″ slices
  • 2 bunches of kale, stems removed and roughly chopped
  • 1 1/2 tsp. sea salt
  • 1/2 tsp. freshly ground black pepper
  1. Put broccoli in a pot of rapidly boiling water and cook for 3 to 4 minutes. Immediately transfer to bowl filled with ice water. Drain.
  2. Heat olive oil in a large sauté pan. Add the onion and sauté until soft, 2 to 3 minutes.
  3. Add carrots and sauté 2 minutes. Lower heat, cover pan, and let cook 5 to 7 minutes until just soft.
  4. Uncover pan, add broccoli and kale, and sauté until kale is just wilted, 2 to 3 minutes.
  5. Season with salt and pepper and serve.