Mélange of Kale, Potatoes, and Tomatoes with Parmesan
Ingredients
1 pound kale
8 cups water
2 cups (1/4-inch-thick) slices Yukon gold or red potato (about 1 1/4 pounds)
(any potato works)
1 tablespoon olive oil
1/4 teaspoon crushed red pepper
3 garlic cloves, minced
2 1/2 cups chopped seeded tomato
(red or yellow)
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
Preparation
Remove stems from kale. Wash and pat dry; coarsely chop to measure 9 cups.
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.
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.
Yield
4 servings
Nutritional Information
CALORIES 288(28% from fat); FAT 9.1g (sat 2.2g,mono 4.8g,poly 1.3g); PROTEIN 11.8g; CHOLESTEROL 5mg; CALCIUM 320mg; SODIUM 493mg; FIBER 6.2g; IRON 5.1mg; CARBOHYDRATE 45.7g
Courtesy of Cooking Light, SEPTEMBER 1999
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