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Gingered Carrot and Kale Ribbons by

Tags: garlic, carrot


Veggie Box carrots
1/4 cup vegetable oil
3 leeks (white parts only) thinly sliced, washed and dried
1/4 cup golden raisins, coarsely chopped
2 cloves Veggie Box garlic, finely chopped
2 teaspoons finely grated fresh ginger
1 teaspoon finely grated lemon zest; plus 1 tbsp lemon
salt and pepper
4 large kale leaves, tough stems removed and leaves
thinly sliced


Using a vegetable peeler, slice the carrots into long,
thin ribbons. In a large skillet, heat the oil over
medium heat. Add the leeks and cook, stirring
frequently, until softened, about 5 minutes. Add the
raisins, garlic, ginger, lemon zest and 1/2 tsp. salt.
Cook, stirring, for 1 minute. Add the carrots, kale and
1/2 cup water and cook, stirring or turning with
tongs, until softened, about 10 minutes. Stir in the
lemon juice and season with salt and pepper.

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