Potatoes with kale and corn
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Russet potatoes | |
| 1 | bunch | Kale |
| ½ | cup | Water |
| 2 | teaspoons | Soy sauce; to 3 tsp. |
| 3 | Cloves garlic; minced | |
| 1 | can | Kernel corn (15 ounce); include liquid |
Directions
Scrub the potatoes, cut them into cubes, and steam them over boiling water until tender, about 15 minutes. Wash the kale and remove the stems. Chop the leaves into small pieces. Heat ½ cup of water and 2 teaspoons of soy sauce in a large pan, then add the garlic. Cook 1 minute, then add the chopped kale. Toss to mix, then cover and cook over medium heat until the kale is tender, about 5 minutes. Add the corn with its liquid, and the cooked potatoes. Stir to mix.
NOTES : Per Serving: Calories 238 Protein 5 gm. Carb. 52 gm. Fat ½ gm.
Sodium 120 mg.
Recipe by: Neal Barnard M.D.
Posted to fatfree digest by Karen <horndos@...> on Jun 27, 1999, converted by MM_Buster v2.0l.