Kale and Carrots

After the fabulous rains this past week, things are just growing like crazy.  I took a good look at the kale and found a few harlequin bugs, which I immediately squished.  After having an infestation several years ago, I’m determined to hunt them down and destroy them.  They look very pretty, but will decimate your vegetables, if not kept in check.  Click here, for more info about them.  We do not use chemicals to control insects, and I’ve had a little luck with diatomaceous earth and spraying soap.  But here’s what I really started to say, after killing the ones I saw, I picked as much kale as possible.  I’ve found if I don’t let the greens get so thick, it cuts down the attraction for insects.  So, if I don’t need the greens, I pick them and give them away.

The easiest way to prepare greens is to braise them in a liquid of your choice.  I had some broth I used with this recipe, but a lot of times I just use water and maybe wine or dry sherry.

 Greens and Carrots

Kale and Carrots


  • Extra virgin olive oil or coconut oil
  • Cleaned, cut up kale (center vein removed)
  • Broth
  • Sliced or grated carrots
  • Salt
  • Granulated garlic powder
  • Granulated onion powder
  • Smoked paprika
  • Cayenne (optional)


  1. Chose a pan large enough to handle all the kale you have. Coat the bottom generously with oil. You could also use bacon fat, if you want that flavor. Heat on medium-low.
  2. Add kale and toss for a couple minutes.
  3. Add broth and cover. Check every 10 minutes (or so) and stir. Add broth if it gets too dry.
  4. After all the kale had wilted down, add carrots and all the seasoning. Wait to season greens until they are wilted down, otherwise it's easy to over season. Cover and continue to cook until kale and carrots are done.
  5. Total cooking time, if you like the kale soft is 30-40 minutes.
  6. Sauteed onion, ham, or smoked sausage would be great additions.