| 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.
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