| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | c | Diced uncooked red potatoes; with skin |
| 1 | tb | Olive oil |
| 1 | c | Chopped or sliced portobello mushrooms |
| 2 | md | Shallots; minced |
| 2 | Cloves garlic; minced | |
| Salt and pepper to taste | ||
| 1 | lb | Kale; stemmed and torn into large pieces |
| 1/4 | c | Water |
INSTRUCTIONS
Place potatoes in a medium saucepan of salted water. Bring to a boil, reduce heat, and simmer until tender, about 7-10 minutes. Drain and set aside. In a large wide skillet, heat oil over medium heat. (I imagine you could use wine, broth or water for the saute). Add mushrooms, shallots, and garlic and cook stirring often until shallots are soft and mushrooms are tender, about 5 minutes. Salt and pepper to taste. Add kale to mushrooms and cook stirring often, 1 minute. Add water and cooked potatoes. Cover and cook until kale is bright green, about 5 minutes. Posted to fatfree digest by John Wallace <jwallace@lava.net> on Nov 01, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”