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Carrot and Kale

1 tb Peanut oil
1/2 lb Large carrots, sliced thinly crosswise
3/4 lb Kale, stems removed and coarsely chopped (8 C)
1 tb Rice vinegar
1 tb Soy sauce
2 tb Unsalted peanuts, chopped


In 5-quart Dutch oven, heat oil. Add carrots and saute 1 minute. Add kale, vinegar, and soy sauce. Cover and cook 2 minutes, or until kale just begins to wilt.


Stir in chopped nuts and transfer to serving dish. Serve immediately.


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