Warm kale and potatoes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Fingerling or small new potatoes |
| 1 | small | Onion; coarsely chopped |
| 2 | tablespoons | Olive oil |
| 2 | Cloves garlic; minced | |
| 1 | small | Chile pepper |
| (such as jalapeno) | ||
| Seeded and finely chopped | ||
| ½ | pounds | Kale; torn into small |
| ; pieces | ||
| 2 | tablespoons | Balsamic vinegar |
| 1 | tablespoon | Chopped fresh oregano |
| OR 1 1/2 tsp. dried | ||
| Salt and freshly ground black pepper to | ||
| ; taste | ||
Directions
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.
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.; 3G PROT.; 7G TOTAL FAT (1G SAT FAT); 25G CARB.; 0 CHOL.; 203MG SOD.; 3G FIBER.
Recipe by: Vegetarian Times Magazine, August 1998, page 48 Converted by MM_Buster v2.0l.