Mélange of Kale, Potatoes, and Tomatoes with Parmesan

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 28%
  • Fat: 9.1g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 4.8g
  • Polyunsaturated fat: 1.3g
  • Protein: 11.8g
  • Carbohydrate: 45.7g
  • Fiber: 6.2g
  • Cholesterol: 5mg
  • Iron: 5.1mg
  • Sodium: 493mg
  • Calcium: 320mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mélange of Kale, Potatoes, and Tomatoes with Parmesan Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy