Name: Creamed Kale and Carrot Tops: One of My Favorite Carrot Top Recipes
Ingredients: Heat olive oil in large, heavy bottomed saucepan over medium high heat. Add chopped shallots and cook until soft and translucent, about 4 to 5 minutes. Lower heat slightly. Add garlic and cook until fragrant, about 1 to 2 minutes.; Add chopped kale, carrot tops, and basil to the pan. Cook until leaves are completely wilted and any thinner stems used are slightly soft. 3 to 5 minutes.; Turn heat to medium low. Add half and half and cheese to the pan, stir continually until cheese is melted. Stir in salt and pepper. Taste and adjust seasonings if needed.

Ingredients

Heat olive oil in large, heavy bottomed saucepan over medium high heat. Add chopped shallots and cook until soft and translucent, about 4 to 5 minutes. Lower heat slightly. Add garlic and cook until fragrant, about 1 to 2 minutes.
Add chopped kale, carrot tops, and basil to the pan. Cook until leaves are completely wilted and any thinner stems used are slightly soft. 3 to 5 minutes.
Turn heat to medium low. Add half and half and cheese to the pan, stir continually
until cheese is melted. Stir in salt and pepper. Taste and adjust seasonings if
needed.

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Instructions

2 T olive oil
½ cup diced shallot (diced fairly small)
4 small garlic cloves, minced (about 1 T of minced garlic)
8 oz kale, chopped (leaves only)
2 oz carrot tops, chopped (feathery part)
½ oz fresh basil, chopped
1/2 cup grated Parmesan cheese (preferably Parmigiano Reggiano)
1/2 cup half and half
½ tsp kosher salt
¼ tsp pepper