Potatoes With Kale And Corn

The miracle of the new birth is no less possible to God if our child is attentive to Him or running away from Him. Our child is like all other children when it comes to God's grace. He is dead spiritually whether he is in church or not, whether he listened well to the truths we tried to teach him or did not, whether he has some interest in God now or has none at all. He may be converted in the pig pen or the pew and we do not know in this case what is preferred by God.

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	6	Servings

INGREDIENTS

4		Russet potatoes
1		Kale
1/2	c	Water
2	t	Soy sauce, to 3 tsp.
3		Cloves garlic, minced
1		Kernel corn, 15 ounce
		include liquid

INSTRUCTIONS

Scrub the potatoes, cut them into cubes, and steam them over boiling
water until tender, about 15 minutes. Wash the kale and remove the
stems. Chop the leaves into small pieces. Heat 1/2 cup of water and 2
teaspoons of soy sauce in a large pan, then add the garlic. Cook 1
minute, then add the chopped kale. Toss to mix, then cover and cook
over medium heat until the kale is tender, about 5 minutes. Add the
corn with its liquid, and the cooked potatoes. Stir to mix.  NOTES :
Per Serving: Calories 238 Protein 5 gm. Carb. 52 gm. Fat 0.5  gm.
Sodium   120 mg.  Recipe by: Neal Barnard M.D.  Posted to fatfree
digest by Karen <horndos@ibm.net> on Jun 27, 1999,  converted by
MM_Buster v2.0l.

A Message from our Provider:

“Jesus: Gateway to the supernatural”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 198 Calories From Fat: 2 Total Fat: <1g Cholesterol: 0mg Sodium: 88.5mg Potassium: 1120.1mg Carbohydrates: 43.8g Fiber: 4.8g Sugar: 2.3g Protein: 5.5g