Sauteed Carrot Tops (served with store-bought ravioli)

05 May

Often when we get carrots from FFTY, the vibrant carrot greens are still attached. I dislike throwing them out because it always seems like they could be edible. I did some Googling and found a link about what to do with carrot greens. I was inspired by the first bullet point mentioning sautéing them with jalapeño and bacon. So I did exactly that, using some bacon grease as the oil, and also throwing in some golden raisins. Overall it turned out OK, but I think I’d leave out more of the stems next time – they were quite chewy.


  • Carrot greens, chopped, harder stems removed
  • Bacon, cooked and crumbled or cut into small pieces
  • Bacon grease
  • Canned or fresh peppers (jalapeño, or whatever you’d like)
  • Golden raisins


Heat the bacon grease in a frying pan over medium heat. Add the greens and the peppers (if fresh). Saute until the greens are tender. Add peppers (if using canned), bacon pieces, and golden raisins. When combined, remove from heat and serve.

–Idea courtesy Gilt Taste.

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Posted by on May 5, 2012 in Uncategorized


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