Spring greens sauté with carrots, mint and chives from Wild About Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and Other Leafy Veggies Everyone Loves by Nava Atlas

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Notes about this recipe

  • cespitler on November 02, 2012

    A great way to zest up greens. I most often turn to vinegar when making my greens so the citrus, I substituted orange for the lemon, was a nice, fresh change. I also used young beet greens instead of the suggested greens. The recipe finishes up with mint, which I seem to have re-discovered this summer. Quick, easy, and flavorful along with a piece of grilled trout and a slice or two of sharp cheddar.

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