Green Beans, Carrots, and More

Green Beans, Carrots, and More

ArmyWO 0

"Great way to get kale into your diet without the bitter taste. For a healthier option, omit bacon and/or use olive oil instead of butter. You can also use honey for the agave."
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40 m servings 171 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 171 kcal
  • 9%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 12.7g
  • 4%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 278 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Put green beans and carrots in a saucepan with enough water to cover. Bring water to a boil and cook until tender, about 15 minutes; drain and transfer to a large bowl.
  2. Melt butter in a skillet over medium heat. Cook and stir green onions and ginger in hot butter until tender, about 10 minutes.
  3. Stir kale, bacon, almonds, and agave into the onion mixture and remove skillet from heat; add to green beans and carrots. Season green bean mixture with salt and stir.



To be honest, halfway into cooking this recipe I started thinking that it's probably a prank. The ingredients just didn't make sense to me. I'm glad to say I was wrong and it came out really goo...

My family liked this recipe. I didn't have green onion so I chopped up some vidalia. I skipped the bacon and added slivered almonds instead of ground almonds. I recommend doubling the kale. ...