Braised Kale and Red Potatoes

Cooking Light
5 servings (serving size: 1 cup)


+ Add To Shopping List
6 cups coarsely chopped kale (about 1 pound)
3 cups cubed red potato (about 1 pound)
1 cup water
1/2 teaspoon salt
1 teaspoon vegetable oil
1/4 teaspoon crushed red pepper
3 garlic cloves, thinly sliced


Combine first 4 ingredients in a skillet; bring to a boil. Cover, reduce heat to medium, and cook 10 minutes. Uncover; cook over high heat until water evaporates. Spoon kale mixture into a bowl; set aside, and keep warm.

Heat oil in skillet over medium-low heat. Add pepper and garlic; saute 3 minutes. Spoon over vegetables; toss.

Note: Substitute collard greens for kale, if desired.

Created date

October 2003

Nutritional Information

Calories 122
Caloriesfromfat 12 %
Fat 1.6 g
Satfat 0.3 g
Monofat 0.3 g
Polyfat 0.8 g
Protein 4.6 g
Carbohydrate 24.9 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 2.1 mg
Sodium 275 mg
Calcium 118 mg