A vital part of my clean eating is finding and trying out new recipes. Up until recently, I haven’t been much of a cook but I’ve really enjoyed expanding my cookbook and collecting new recipes. One thing I like to do is find recipes from non-clean eating sites/sources and try and adapt them to be clean. I found this recipe from the Whole Foods app I have on my iPhone. It’s kale with carrots and feta, served over brown rice and it’s delicious!
- 2 carrots, shredded
- 2 bunches of dark leafy greens (you can use kale, collard greens or Swiss chard), tough stems removed, leaves very thinly sliced
- 1/4 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 pound crumbled feta cheese
- 1 cup whole grain brown rice (cooked)
- 1/4 cup water
Prepare your brown rice per package instructions. Brown rice usually takes 30-45 minutes to cook, so you’ll want to do this before you begin cooking your veggies.
Once you have them peeled of their skin, you need to shred them. The best way I could find to do it is to use the carrot peeler – I’m sure there is a better way but I’m still not real savvy in the ways of kitchen utensils. So I just hacked at the carrots with the peeler until I was left with carrot shreds.
Next up is your kale. The recipe says to thinly slices the leaves, taking care not to include the tough stems. I used a small knife and cut along the leaves until they were thin enough, until toward the end I got impatient and just started tearing them and throwing them into a colander to be washed. Maybe I need a Slap Chop?
Cover and cook on low/low-medium, tossing once or twice, until your greens are wilted and tender (10-15 minutes). Once your greens are cooked, toss the feta cheese in and turn off the heat.
I ended up using way more feta than the recipe called for, because I love feta with big fat sparkle hearts. Once your brown rice is nice and fluffy, dish some rice out into a bowl and spoon your kale/carrot/feta mixture over it. I mixed mine all together to make a big pile of deliciousness.
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