Sautéed Carrots, Kale and Watercress
Serves 4
15 mins prep
20 mins cook
35 mins total
Sautéed Carrots, Kale and Watercress, my own version of veggies medley dish, is a combination of fresh and earthy ingredients.
2 servings
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Heat olive oil in a large sauté pan.
Add garlic and onion, cook for about 1 minute.
Add sliced carrots and salt to taste.
Add lemon juice and water. Cook carrots until halfway cooked.
Add kale, sweet peppers, and Italian seasoning or herbes de Provence. Cook for 5-7 minutes, stirring frequently.
Add watercress and cook until wilted, stirring frequently.
Season with pepper and adjust taste as needed.
Cook all vegetables until fully cooked under low to medium heat.
Serve warm and enjoy!
