•  1 large bunch kale, large spines removed
• 2 carrots, peeled, julienned
• 3 tablespoons natural peanut butter, creamy or crunchy
•   ¼ cup warm water
•   2 tablespoons soy sauce or tamari 
•   1 tablespoon chili sauce or ketchup
•   ½ teaspoon red pepper flakes
•   1 teaspoon agave nectar or sugar 
•   2-4 cups brown rice, cooked
•   ½ cup green onions, slivered and chopped for topping 

Wash kale in a sink filled with fresh water to ensure all sand and dirt is removed. Drain. Remove large spines. Steam kale and carrots for 5 minutes. While the kale and carrots are cooking, mix peanut butter, water, soy sauce, chili sauce, red pepper flakes, and agave nectar together in small bowl. Place kale and carrots in a bowl. Pour sauce over and toss. Serve over brown rice and top with green onions.

  Hints:

Buy natural peanut butter without added sugar and salt.

Julienne means simply cutting vegetables into matchstick like shapes.