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Add a photoServings: 4
Ingredients
- 1 c. diced uncooked red potatoes, with skins
- 1 Tbsp. extra virgin olive oil
- 1 c. minced or possibly sliced portobello mushrooms
- 2 med shallots, chopped
- 2 x cloves garlic, chopped Salt and freshly grnd black pepper, to taste
- 1 lb kale stemmed and torn into large pcs
- 1/4 c. water
Directions
- 4 SERVINGS VEGAN
- This colorful main dish also can be made with turnip greens or possibly Swiss chard.
- Serve it with hot crusty bread. Calcium per serving: 318 mg.
- Place potatoes in medium saucepan of salted water. Bring to a boil, reduce heat, and simmer till tender, 7 to 10 min. Drain well and set aside.
- Meanwhile, in large, wide skillet, heat oil over medium heat. Add in mushrooms, shallots and garlic and cook, stirring often, till shallots are soft and mushrooms are tender, about 5 min. Season with salt and pepper to taste.
- Add in kale to mushroom mix and cook, stirring often, 1 minute. Add in water and cooked potatoes. Cover and cook till kale is bright green, about 5 min. Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 4 servings | |
| Calories 98 | |
| Calories from Fat 35 | 36% |
| Total Fat 3.96g | 5% |
| Saturated Fat 0.55g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 586mg | 17% |
| Total Carbs 14.38g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 0.76g | 1% |
| Protein 3.6g | 6% |
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