| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | New, Vegtime7 | 4 | servings | |
INGREDIENTS
| 3/4 | lb | Kale or collards |
| 5 | ts | Olive oil |
| 1 | md | Red bell pepper |
| Cut into thin strips | ||
| 1 | md | Yellow bell pepper |
| Cut into thin strips | ||
| 1/4 | c | Finely chopped onion |
| 2 | md | Clove garlic; minced |
| 1 | lb | Yukon gold potatoes; peeled |
| And cut into 1/8-inch-thick slices; (3 cups) |
INSTRUCTIONS
4 SERVINGS DAIRY-FREE This makes a simple but wonderfully flavorful main dish. Yukon gold potatoes add an almost buttery taste-if you can't find them, use two russet potatoes instead. Bring large pot of lightly salted water to a boil. Meanwhile, strip kale leaves from thick stems; discard stems. Rinse leaves well, then tear or cut them into 2-inch pieces. Add kale to boiling water and cook just until render, 8 to 10 minutes. Drain well. Coarsely chop kale, place in large bowl and set aside. In large nonstick skillet, heat 2 teaspoons oil over medium heat. Add both bell peppers and cook, stirring often, until softened, 5 to 8 minutes. Transfer to plate and set aside. In same skillet, heat 1 teaspoon oil over medium heat. Add onion and cook, stirring often, until softened, about 3 minutes. Add garlic and cook, stirring, 30 seconds. Add onion mixture to kale. Season lightly with salt and toss to combine. In same skillet, heat remaining 2 teaspoons oil over medium heat. Arrange potato slices in concentric circle over bottom of skillet, overlapping slightly. Sprinkle lightly with salt and pepper. Spoon kale mixture over potatoes, spreading evenly, then top with bell peppers. Sprinkle with salt and pepper. Cover and cook until potatoes are browned and crusty on bottom and tender in center, shaking pan from time to time to prevent sticking, 35 to 40 minutes. To serve, carefully loosen potatoes with spatula, then cut into wedges. PER SERVING: 203 CAL.; 4G PROT.; 6G TOTAL FAT (1G SAT. FAT); 350 CARB.; 0 CHOL.; 24MG SOD.; 6G FIBER Converted by MC_Buster. By Kathleen <schuller@ix.netcom.com> on Jun 05, 1999. Recipe by: Vegetarian Times Magazine, June 1999, page 66 Converted by MM_Buster v2.0l.
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