| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 1 | Kale or chard, 10-12 | |
| ounces | ||
| 3 | c | Veggie broth, I use vegt |
| broth powder | ||
| 1 | Russet potato, cut in 1/4 | |
| inch dice | ||
| 1/2 | Yellow onion, chopped | |
| 2 | t | Minced garlic |
| 1 | Bay leaf | |
| 2 | Navy, 15oz cans beans or | |
| cannellini beans with | ||
| juice | ||
| Salt & pepper to taste | ||
| 1 | t | Grated lemon zest |
INSTRUCTIONS
I made this recipe tonight from Everyday Cooking with Dr. Dean Ornish. It was absolutely wonderful!!! I feel compelled to share it. Remove and discard tough kale ribs. Bring a large pot of salted water to boil over high heat. Add kale leaves and boil 2 minutes. Drain in a colander. Rinse with running cold water. Drain again well. Chop coarsely. In a medium pot, combine broth, potaotes, onion, garlic, and bay leaf. Bring to a simmer, cover, and adjust heat to maintain a simmer. Cook until potatoes are just tender,about 10 minutes. Add beans and their liquid. Cook covered over low heat, until potatoes are soft and flavors are well blended, about 20 minutes. Add chopped kale and simmer 5 minutes, uncovered. Season to taste with salt and pepper. Remove bay leaf. Stir in lemon zest and serve. Posted to fatfree digest by JBennicoff@aol.com on Feb 5, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 2566
Calories From Fat: 87
Total Fat: 10g
Cholesterol: 15.4mg
Sodium: 2215.1mg
Potassium: 13650.4mg
Carbohydrates: 477.7g
Fiber: 96.2g
Sugar: 26.5g
Protein: 156.2g