Guest guest Posted May 22, 2002 Report Share Posted May 22, 2002 Braised Kale with Red Potatoes 6 cups kale, coarsely chopped, 1 pound, * (see note) 1 pound red potatoes, cubed 1 cup water 1/2 teaspoon salt 1 teaspoon vegetable oil 1/4 teaspoon crushed red pepper 3 cloves garlic, thinly sliced Combine first 4 ingredients in a skillet; bring to a boil. Cover, reduce heat to medium, and cook 10 minutes. Uncover; cook over high heat until water evaporates. Spoon kale mixture into a bowl; set aside, and keep warm. Heat oil in skillet over medium-low heat. Add pepper and garlic; sauté 3 minutes. Spoon over vegetables; toss. Servings: 5 Notes: * Substitute collard greens for kale, if desired. Categories: Vegetables Source: Cooking Light, Nov/Dec 1995, page 189 Copyright: © Cooking Light Quote Link to comment Share on other sites More sharing options...
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