| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegan | Potatoes, Side dishes | 6 | Servings | |
INGREDIENTS
| 1 | Kale or collard greens, 1 | |
| to 1 1/2 lbs. | ||
| 24 | New potatoes, scrubbed | |
| about 2 lbs. | ||
| 1 | T | Olive oil |
| 1 | Onion, minced | |
| 3 | Cloves garlic, crushed up | |
| to 4 | ||
| 1/4 | c | Water, up to 1/2 |
| 1/2 | Juice of 1/2 lemon, to taste | |
| Up to 1 lemon | ||
| Salt and freshly ground | ||
| pepper to taste |
INSTRUCTIONS
Makes 6 servings. VEGAN Take advantage of greens in the summer, when they are tender, fresh and abundant. This side dish will add substance to a light meal of cold soup and salad. Remove stems and thick midribs from greens. Discard stems; midribs may be finely diced and used if desired. Rinse greens several times to make sure that all sand and grit are removed. Steam or microwave potatoes in skins until tender. When cool enough to handle, cut in half. Meanwhile, in large pot or stir-fry pan, heat oil over medium heat. Add onion and garlic and cook, stirring frequently, for 2 to 3 minutes. Add greens, cover and steam until just tender, adding 1/4 to 1/2 cup water, as needed. (Steaming time varies greatly, so check frequently, but a good estimate is 10 to 15 minutes.) Drain and transfer to colander. Remove and discard garlic doves. When cool enough to handle, squeeze out liquid, then transfer to a cutting board and chop leaves coarsely. In serving bowl, combine chopped greens, potatoes and lemon juice; toss to mix. Season to taste with salt and pepper and serve. Makes 6 servings. PER 1-CUP SERVING: 161 CAL.; 4G PROT.; 3G TOTAL FAT (0 SAT. FAT); 31G CARB.; 0 CHOL.; 553MG SOD.; 5G FIBER. VEGAN Recipe by: Vegetarian Times Magazine, July 1997, page 58 Posted to EAT-LF Digest by Kathleen <[email protected]> on Aug 01, 1999, converted by MM_Buster v2.0l.
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