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Braised Kale, Potatoes and Mushrooms




Source of Recipe


Posted by vickilynn on June 27, 2002


Recipe Introduction


4 Servings-Vegan
his colorful main dish also can be made with turnip greens or Swiss
chard. Serve it with warm crusty bread. Calcium per serving: 318 mg.


Recipe Link: http://www.vegetariantimes.com

List of Ingredients




1/4 cup water
1 lb. kale, stemmed and torn into large pieces
1 cup diced uncooked red potatoes, with skins
1 Tbs. olive oil
1 cup chopped or sliced portobello mushrooms
2 medium shallots, minced
2 cloves garlic, minced
Salt and freshly ground black pepper to taste

Recipe



Place potatoes in medium saucepan of salted water. Bring to a boil, reduce heat, and simmer until tender, 7 to 10 minutes. Drain well and set aside.

Meanwhile, in large, wide skillet, heat oil over medium heat. Add mushrooms, shallots and garlic and cook, stirring often, until shallots are soft and mushrooms are tender, about 5 minutes. Season with salt and pepper to taste.

Add kale to mushroom mixture and cook, stirring often, 1 minute. Add water and cooked potatoes. Cover and cook until kale is bright green, about 5 minutes. Serve warm.

PER serving: 233 CAL; 10 G PROT; 5 G TOTAL FAT (1 SAT. FAT); 37 G CARB.; 0 MG CHOL; 100 MG SOD.; 10 G FIBER

Source: http://www.vegetariantimes.com