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.

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