Carrots and kale from the pan

marchewki z jarmużem

A simple dish, using young, small carrots. Perfect as an addition to dinner.


  • 200g small carrots
  • 2-4 kale leaves
  • 1 clove of garlic
  • 1/2 red onion
  • 1 tablespoon of clarified butter
  • 1/2 teaspoon of dried garlic
  • 1/2 teaspoon oregano
  • salt and pepper

Wash and peel the carrots thoroughly. cut the larger ones lengthwise into four parts and the smaller ones in half.

Chop the onion into cubes and the garlic into half-slices.

Heat the clarified butter in a pan.

Add onion and carrots. Fry for 8-10 minutes. Then we add garlic.

Wash the kale and cut it into smaller pieces and add it to the carrots. Season with dried garlic, oregano, salt and pepper and add 3-4 tablespoons of warm water. Cover with a lid and simmer for 10 minutes.

The carrots should be slightly firm.

Ready! Enjoy your meal!

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