Sautéed Carrots

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Sautéed Carrots make a colorful, elegant addition to any fine meal.
 
carrots4 large carrots
1/2 finely diced onions
1/2 cup white wine
1/4 cup finely chopped kale (about one leaf)
2 teaspoons olive oil, optional
1 teaspoon minced garlic
1 teaspoon salt, optional
 
Trim the ends off of the carrots then scrub the carrots (peel if not organic).
Cut each carrot into as many two inch pieces as will allow.
Place carrots in a sauce pan and cover them with water.
Bring to a boil and parboil them for 7 minutes.
Drain. Rinse the carrots in cold water until you are able to handle them without burning your fingers.
Towel dry the carrots.
The carrots should now be “parboiled” but not soft.
Stand each piece on a cutting board. With a pairing knife, cut each carrot piece into match sticks by running the knife through the carrot three to four times depending on the circumference of the piece of carrot. Then turn the carrot 90 degrees and repeat the cutting process.
Heat a large stainless steel sauté pan over medium heat.
Sprinkle a teaspoon of salt and let heat for about a minute. (optional step, omit if not using salt)
Add the olive oil, if using and rotate the pan so that the bottom of the pan gets coated evenly. Allow the the olive oil get hot; about another 30 seconds. This will create a nonstick surface. Vegetables may be dry sautéed without oil, adding a tablespoon of water as necessary to keep from sticking.
Add the onions, garlic and sauté until soft but not brown. Add the carrots and sauté for about 3 to 5 minutes stirring occasionally. Once it looks like the carrots are sticking to the pan, add the white wine. Continue cooking until the wine is reduced. Just before you take the carrots off the heat, add the chopped kale and sauté another minute or so.
 
 

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