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Cook with SNAP-Ed: Greens with Carrots

Updated: Jun 25

Food Roots has teamed up with OSU Extension SNAP-Ed for Local Food Month to bring you this week's recipe, Greens with Carrots! Whether you prefer kale, bok choy, chard, collards, or mustard greens, our producers have plenty of options to choose from. Check out the video that goes along with this week's recipe on our social media!

From Marketplace:

  • 8 cups greens (try kale, bok choy, chard, collards, or mustard greens) from Fawcett Creek Farm or Josi Farms

  • 2 large carrots from Josi Farms, peeled and cut in thin strips or coarsely shredded

Other Ingredients:

  • 2 teaspoons vegetable oil

  • 1 clove garlic, minced or ¼ teaspoon garlic powder

  • ¼ teaspoon salt

  • ¼ teaspoon pepper

  • 1 teaspoon ground coriander (optional)

  • 1 pinch cayenne pepper (optional)

  • 1 Tablespoon vinegar

  • 1 ½ teaspoons low-sodium soy sauce

Prep time: 20 minutes

Cook time: 15 minutes

Makes: 4 cups


  1. Wash hands with soap and water.

  2. Wash greens and separate leaves from stems if needed. Slice stems crosswise, if using. Chop or slice leaves into thin strips.

  3. Heat oil in large skillet over medium-high heat (350 degrees F in an electric skillet).

  4. Add carrots and stems, if desired; cook for 2 minutes. Add garlic and cook for 1 minute.

  5. Add greens, salt, pepper, coriander and cayenne, if desired. Stir often.

  6. When greens have turned bright green and begun to wilt, remove from heat. Sprinkle vinegar and soy sauce over the top. Toss gently and serve.

  7. Refrigerate leftovers within 2 hours.


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