Braised Young Carrots and Winter Greens

Braised Young Carrots and Winter Greens


  • Young Carrots
  • 3 tablespoons olive oil
  • 1 medium onion, minced (about 1 cup)
  • 5 medium garlic cloves, minced or pressed (about 5 teaspoons)
  • 1/8 teaspoon red pepper flakes
  • 2 pounds kale leaves chopped into 3-inch pieces and rinsed (about 4 loosely packed cups)
  • 1 cup low-sodium chicken broth
  • 1 cup water
  • Table salt
  • 2-3 teaspoons juice from 1 lemon
  • Ground black pepper


  1. Heat 2 tablespoons oil in sauté pan over medium heat until shimmering
  2. Add onion and cook, stirring frequently, until onion is translucent, 4 to 5 minutes
  3. Add garlic and pepper flakes; cook until garlic is fragrant, about 1 minute
  4. Add half of the greens and stir until beginning to wilt, about 1 minute
  5. Add remaining greens, broth, water and 1/4 teaspoon salt; quickly cover pot and reduce heat to medium-low
  6. Cover and cook, stirring occasionally, until greens are tender, 25 to 30 minutes
  7. Add Carrots in the remaining 10 minutes, Al dente
  8. Remove lid and increase broth heat to medium-high.
  9. Cook, stirring occasionally, until most of the liquid has evaporated (bottom of pot will be almost dry and greens will begin to drizzle), 8 to 12 minutes.
  10. Remove pot from heat; stir in 2 teaspoons lemon juice and remaining tablespoon olive oil.
  11. Season with salt, pepper and remaining teaspoon lemon juice. Serve.

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