Guest guest Posted May 8, 2002 Report Share Posted May 8, 2002 * Exported from MasterCook * Red Potatoes with Kale Recipe By :Jennifer Raymond Serving Size : 4 Preparation Time :0:00 Categories : Side Dishes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 red potatoes 8 ounces kale -- (1bunch) 1 onion -- thinly sliced 2 garlic cloves -- minced 1 teaspoon toasted sesame oil 1/2 teaspoon black pepper 1/2 teaspoon paprika 2 teaspoons soy sauce 1. Scrub the potatoes and cut into 1/2 inch cubes or wedges. Steam over boiling water until just tender when pierced with a fork. Rinse with cold water then drain and set aside. 2. Rinse the kale then remove the tough stems. Cut or tear the leaves into small pieces. 3. Heat the oil in a large non-stick skillet and add the onion and garlic. Sauté 5 minutes. 4. Add the cooked potatoes, pepper, and paprika and continue cooking until the potatoes begin to brown, about 5 minutes. Use a spatula to turn the mixture gently as it cooks. 5. Spread the kale leaves over the top o f the potato mixture. Sprinkle with soy sauce. Cover and cook, turning occasionally, until the kale is tender, about 7minutes. TIP - Kale is an excellent source of calcium, as well as beta carotene and folic acid. Studies show that the calcium in kale is actually better absorbed and utilized by the body than the calcium in cows’ milk. TIP - Collard greens, another excellent calcium source, substitute nicely for the kale in this recipe Nutrition info per serving: 104 calories 4 g protein 20 g carbohydrate 1 g fat; 242 mg sodium Contributed by Jennifer Raymond Source: " http://www.newcenturynutrition.com/public_html/nutrition/recipes/vegetables/pot\ atos_kale.shtml " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 2g Fat (12.5% calories from fat); 4g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 202mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 1/2 Fat. NOTES : This dish is attractive and nutritious. The red potatoes contrast nicely with the dark green kale, an excellent source of calcium and beta-carotene. Nutr. Assoc. : 0 0 0 0 0 0 0 0 .. =^..^= PatH (Pat Hanneman) http://home.earthlink.net/~kitpath/ KP Cookbooks - tested lowfat recipes in MC format Quote Link to comment Share on other sites More sharing options...
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