Side Of Fennel Spiced Baby Carrots & Wilted Kale Recipe

Time30m

Serves4

Make Side Of Fennel Spiced Baby Carrots & Wilted Kale Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare the Carrots
Wash and peel the baby carrots. Set them aside.
2
Toast the Fennel Seeds
In a dry skillet over medium heat, toast the fennel seeds for about 2 minutes until fragrant. Remove from heat and crush slightly using a mortar and pestle or the back of a spoon.
3
Sauté the Carrots
In a large skillet, heat the olive oil over medium heat. Add the baby carrots and sauté for about 5 minutes, stirring occasionally until they start to soften.
4
Add Garlic and Fennel
Minced the garlic and add it along with the crushed fennel seeds to the skillet. Stir well to coat the carrots and cook for another 2 minutes.
5
Add Water and Simmer
Pour in the water, cover the skillet, and let the carrots simmer for about 10 minutes until they are tender and the water has evaporated.
6
Prepare the Kale
While the carrots are cooking, heat another skillet over medium heat and add the chopped kale. Sauté for about 3 minutes until it starts to wilt.
7
Season the Kale
Drizzle the lemon juice over the wilted kale, and season with salt and black pepper. Stir well to combine.
8
Serve
Serve the fennel spiced baby carrots alongside the wilted kale on a large platter. Enjoy your healthy side dish!