| 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
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