| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables |
6 |
servings |
INGREDIENTS
| 4 |
|
Russet potatoes |
| 1 |
bn |
Kale |
| 1/2 |
c |
Water |
| 2 |
ts |
Soy sauce; to 3 tsp. |
| 3 |
|
Cloves garlic; minced |
| 1 |
cn |
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:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”