minutes). add oil, then gently add carrots (being careful not to splash the oil) and stir, cooking until carrot edges brown a bit. reduce heat to low and add vinegar. cook until tender (about 10 minutes) and season with salt.
transfer to a serving dish or plates. serve warm or at room temperature.
wow this a great recipe!! your liking. you can add more salt, lemon juice or vinegar to suit your taste.
once the broth is just right, add the chopped kale and stir in.
turn off heat and let stand for a few minutes until kale is cooked (that won’t take long). 