Green Beans, Carrots, and More

Ingredients

• 1 tablespoon agave syrup light
• 1.5 tablespoons butter 
• 1 cup carrots sliced
• 2 slices bacon crumbled cooked
• 1 inch ginger fresh minced
• 1 cup pieces fresh-cut green bean 
• 4  green onions minced
• 2 tablespoons ground almonds 
• 1 cup rib kale without thinly sliced
• 4 servings salt to taste

Equipment

• bowl
• frying pan
• sauce pan

Directions

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.