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Mélange of Kale, Potatoes, and Tomatoes with Parmesan

Yield 4 servings

Ingredients

  • 1 pound kale
  • 8 cups water
  • 2 cups (1/4-inch-thick) slices Yukon gold or red potato (about 1 1/4 pounds)
  • 1 tablespoon olive oil
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 2 1/2 cups chopped seeded tomato
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons olive oil
  • 1/4 cup (1 ounce) shaved fresh Parmesan cheese

Nutrition Information

  • calories 288
  • caloriesfromfat 28 %
  • fat 9.1 g
  • satfat 2.2 g
  • monofat 4.8 g
  • polyfat 1.3 g
  • protein 11.8 g
  • carbohydrate 45.7 g
  • fiber 6.2 g
  • cholesterol 5 mg
  • iron 5.1 mg
  • sodium 493 mg
  • calcium 320 mg

How to Make It

  1. Remove stems from kale. Wash and pat dry; coarsely chop to measure 9 cups.

  2. Bring water to a boil in a Dutch oven. Add potato; cook 5 minutes or until almost tender. Add kale; cook 2 minutes or until vegetables are tender. Drain potato mixture in a colander over a bowl, reserving 1/2 cup cooking liquid.

  3. Heat 1 tablespoon oil in a large skillet over medium heat. Add red pepper and garlic; sauté 30 seconds. Add potato mixture, reserved 1/2 cup cooking liquid, tomato, lemon juice, salt, and black pepper; stir gently. Cook 5 minutes or until thoroughly heated, stirring occasionally. Spoon 1 1/2 cups potato mixture onto each of 4 plates. Drizzle each serving with 1/2 teaspoon oil. Arrange 1 tablespoon cheese over each serving.