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Braised Kale and Red Potatoes

Yield 5 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

  3. Note: Substitute collard greens for kale, if desired.