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Kale with Potatoes -- e

Source of Recipe

"Cook's Magazine September/October 1984"
Kale with Potatoes
Serving Size: 4

4 slices bacon -- diced
2 tablespoons olive oil
1 onion -- chopped
2 1-pound potatoes -- peeled cut into 1/2-inch cubes
1/2 cup water
Pepper
1 pound Swiss chard -- washed tough ribs discarded, and leaves torn (about 6 cups)

In a deep, heavy frying pan, saut� bacon until fat is rendered. Remove with a slotted spoon and set aside. Drain off all but 1 tablespoon drippings and add olive oil to frying pan. Saut� onion until softened, about 5 minutes. Add potatoes, water, and pepper to taste. Simmer, covered, until potatoes are tender, about 15 minutes. In a large saucepan, steam chard in about 1/2 inch of water until tender but still firm, 3 to 5 minutes. Drain well and add to potato mixture. Cook over low heat, stirring, for 1 to 2 minutes. Adjust seasoning. Top with bacon and serve immediately.

NOTE: Spinach or Swiss chard leaves may be used instead of kale; however, if using spinach, steam only about 30 seconds in water clinging to leaves.

Per serving: 328 Calories; 11g Total Fat; (28% calories from fat); 10g Protein; 52g Carbohydrate; 5mg Cholesterol; 153mg Sodium ++++ Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 2 Fat