Monday, January 24, 2011

Carrots and Kale

This is one of my favorite things to eat. In fact, I could probably eat this everyday and just might this summer when everything is fresh from the garden.

4 carrots peeled and sliced
big handful of kale, chopped
2 Tbsp butter
salt to taste

Toss carrots, kale and butter into an oven safe pan. Bake at 375 until the carrots are tender. I usually take the veggies out twice to stir to make sure everything has been coated with butter.

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