Pan-Seared Carrots and Kale with Hazelnuts

Serves 4

3 tablespoons extra-virgin olive oil
¾ pound carrots, peeled and cut on the bias into ¼-inch pieces
2 shallots, cut into ½-inch rings
½ teaspoon sea salt
½ teaspoon Maple syrup, or more to taste
Pinch of crushed red pepper flakes
2 bunches black kale, stemmed and torn into bite-size pieces
1 tablespoon lemon juice
1 teaspoon grated lemon zest
⅛ teaspoon ground nutmeg
2 tablespoons toasted and chopped hazelnuts

  1. In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add the carrots, shallots, ¼ teaspoon of the maple syrup, red pepper flakes, and ¼ teaspoon of the salt. Stir and cook for about 5 minutes or until the vegetables are tender and caramelized. Transfer them to a plate.

  2. To the same pan, add the remaining 1 tablespoon oil, kale, and the remaining ¼ teaspoon salt. Give a stir and, if necessary, add a tablespoon of water. Sauté until the kale is tender, about 2 minutes.

  3. Stir in the lemon juice, zest, the remaining ¼ teaspoon maple syrup, and the nutmeg. Taste and adjust with another pinch of salt or drop of maple syrup if necessary.

  4. Add back the shallots and carrots along with the hazelnuts. Toss together and serve immediately.


  1. Weil, Andrew, and Ditte Isager. Fast Food, Good Food: More than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table. Little, Brown and Company, 2015.