Name: Warm Kale And Potatoes
Ingredients: 3/4 lb Fingerling or small new potatoes; 1 sm Onion; coarsely chopped; 2 tb Olive oil; 2 Cloves garlic; minced; 1 sm Chile pepper; (such as jalapeno); Seeded and finely chopped; 1/2 lb Kale; torn into small; ; pieces; 2 tb Balsamic vinegar; 1 tb Chopped fresh oregano; OR 1 1/2 tsp. dried; Salt and freshly ground black pepper to; ; taste

The cross was the place on which this sacrifice was offered; for as the blood of the slain lamb was poured out at the foot of the altar, sprinkled upon its horns, and burned in its ever-enduring fire, so our blessed Lord shed His blood upon the cross. He there endured the wrath of God to the uttermost; He there put away sin by the sacrifice of Himself; He there offered His holy soul and body, the whole of His pure and sacred humanity, in union with his eternal Deity, as an expiation for the sins of His people.

J.C. Philpot

CATEGORY	CUISINE	TAG	YIELD
Grains	Vegetarian	Vegtime3	4	servings

INGREDIENTS

3/4	lb	Fingerling or small new potatoes
1	sm	Onion; coarsely chopped
2	tb	Olive oil
2		Cloves garlic; minced
1	sm	Chile pepper
		(such as jalapeno)
		Seeded and finely chopped
1/2	lb	Kale; torn into small
		; pieces
2	tb	Balsamic vinegar
1	tb	Chopped fresh oregano
		OR 1 1/2 tsp. dried
		Salt and freshly ground black pepper to
		; taste

INSTRUCTIONS

4 SERVINGS DAIRY-FREE
Fingerlings are thumb-size long white potatoes. Because they are young,
they haven't had time to convert their sugar fully into starch and
consequently have a crisp, tender texture and very thin skin.
Preheat oven to 375 degrees. In medium bowl, toss potatoes and onion with 1
tablespoon olive oil. Spread potato-onion mixture on baking sheet and roast
until potatoes are tender, about 30 minutes. When cool enough to handle,
cut potatoes into bite-size pieces.
In large skillet, heat remaining 1 tablespoon oil over medium heat. Add
garlic and chile pepper and cook, stirring often, 30 seconds. Add kale,
potatoes and onions. Cover and cook until kale is wilted, 2 to 5 minutes.
Add vinegar, oregano, salt and pepper. Toss thoroughly and serve.
PER SERVING: 171 CAL.; 3G PROT.; 7G TOTAL FAT (1G SAT FAT); 25G CARB.; 0
CHOL.; 203MG SOD.; 3G FIBER.
Recipe by: Vegetarian Times Magazine, August 1998, page 48
Converted by MM_Buster v2.0l.

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