Guest guest Posted May 30, 2002 Report Share Posted May 30, 2002 Warm Kale and Potatoes 4 Servings—Dairy-free Fingerlings are thumb-size long white potatoes. Because they are young, they haven’t had time to convert their sugar fully into starch and consequently have a crisp, tender texture and very thin skin. Salt and freshly ground black pepper to taste 1 Tbs. chopped fresh oregano or 1 1/2 tsp. dried 3/4 lb. fingerling or small new potatoes 1 small onion, coarsely chopped 2 Tbs. olive oil 2 cloves garlic, minced 1 small chile pepper (such as jalapeño), seeded and finely chopped 1/2 lb. kale, torn into small pieces 2 Tbs. balsamic vinegar Preheat oven to 375 degrees. In medium bowl, toss potatoes and onion with 1 tablespoon olive oil. Spread potato-onion mixture on baking sheet and roast until potatoes are tender, about 30 minutes. When cool enough to handle, cut potatoes into bite-size pieces. In large skillet, heat remaining 1 tablespoon oil over medium heat. Add garlic and chile pepper and cook, stirring often, 30 seconds. Add kale, potatoes and onions. Cover and cook until kale is wilted, 2 to 5 minutes. Add vinegar, oregano, salt and pepper. Toss thoroughly and serve. PER serving: 171 CAL; 3 G PROT; 7 TOTAL FAT (1 SAT. FAT); 25 G CARB.; CHOL; 203 MG SOD.; 3 FIBER ===== Language is an expression of thought. Everytime you speak, your mind is on ParadeMark 12: 30,31 - Official partner of 2002 FIFA World Cup http://fifaworldcup. Quote Link to comment Share on other sites More sharing options...
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