INGREDIENTS

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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