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Ingredientes
- 1 bn kale or possibly collard greens (1 to 1 1/2 lbs.)
- 24 sm new potatoes scrubbed (about 2 lbs.)
- 1 Tbsp. extra virgin olive oil
- 1 sm onion chopped
- 3 x Cloves garlic crushed, up to 4
- 1/4 c. water up to 1/2
- 1/2 x juice of 1/2 lemon to taste up to 1 lemon Salt and freshly grnd pepper to taste
Direcciones
- Makes 6 servings. VEGAN
- Take advantage of greens in the summer, when they are tender, fresh and abundant. This side dish will add in substance to a light meal of cool soup and salad.
- Remove stems and thick midribs from greens. Throw away stems; midribs may be finely diced and used if you like. Rinse greens several times to make sure which all sand and grit are removed. Steam or possibly microwave potatoes in skins till tender. When cold sufficient to handle, cut in half.
- Meanwhile, in large pot or possibly stir-fry pan, heat oil over medium heat. Add in onion and garlic and cook, stirring frequently, for 2 to 3 min. Add in greens, cover and steam till just tender, adding 1/4 to 1/2 c. water, as needed. (Steaming time varies greatly, so check frequently, but a good estimate is 10 to 15 min.) Drain and transfer to colander. Remove and throw away garlic doves. When cold sufficient to handle, squeeze out liquid, then transfer to a cutting board and chop leaves coarsely.
- In serving bowl, combine minced greens, potatoes and lemon juice; toss to mix. Season to taste with salt and pepper and serve.
- Makes 6 servings.
- VEGAN
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 710g | |
| Recipe makes 6 servings | |
| Calories 505 | |
| Calories from Fat 28 | 6% |
| Total Fat 3.27g | 4% |
| Saturated Fat 0.53g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 45mg | 2% |
| Potassium 3145mg | 90% |
| Total Carbs 110.21g | 29% |
| Dietary Fiber 11.9g | 40% |
| Sugars 7.26g | 5% |
| Protein 13.28g | 21% |
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