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Sautéed Carrots with Flash-Cooked Greens

2 teaspoons butter or ghee, or olive, coconut, sesame or hazelnut oil

1 small onion, chopped

1 clove garlic, minced or pressed

1 large carrot, cut into thin, diagonal slices

1 bunch kale or collards, stems removed and leaves finely chopped

Warm the fat in, preferably, a heavy sauté pan or pot. Over medium heat, add and sauté the onion and garlic until softened. Then add and sauté the carrot. Stir and cook for several minutes or until the carrots are limp. Add ¼ teaspoon sea salt and a few tablespoons of water. Cover the pot and cook for about 5 minutes or until the carrots are tender and sweet. Add water and stir as necessary to prevent burning. (Adding excessive water, even if it later cooks off, dilutes the flavor.)

When the water is absorbed and the carrots soft, add the greens and additional salt to taste. Stir, cover the pot and cook for 1 to 2 minutes or until the green color intensifies, and the greens are lightly cooked. Makes 4 servings.

VARIATIONS: For a quicker cooking dish, cut the carrot julienne. Or for a different flavor, substitute parsnips, turnips, rutabaga or burdock for the carrots.

Substitute other greens. Watercress and sorrel require almost no cooking. Cabbage works but invites a generous amount of parsley to green it up. Radish and turnip tops are tasty. Bok choy adds flavor and makes it a tri-colored (orange, green and white) dish. Spinach and chard exude water, so if using them, cook uncovered to evaporate the water.