Spring Greens and New Potatoes
Prep: 5 minutes
Spring means you can find great prices on fresh greens. Harvest (or buy) some today for this delicious side dish—kale and red potato sauté.
Kale is one of the healthiest vegetables around and is full of antioxidant and anti-inflammatory benefits. Rich in vitamin K, vitamin A and vitamin C along with other vital nutrients, the health benefits of kale include detoxification, heart support and cancer prevention.
And although potatoes get a bad rap, they are naturally fat free, contain zero sodium and are cholesterol free, plus they are loaded with vitamin C and potassium.
Try it today and treat yourself and your loved ones to a delicious tasty side dish or meal.
Per serving: 122 calories, 1.6 g fat, 4.6 g protein and 2.7 g fiber
6 cups coarsely chopped kale (about 1lb.)
3 cups cubed red potato (about 1lb.)
1 cup water
1/2 teaspoon salt
1 teaspoon vegetable oil
1/4 teaspoon crushed red pepper
3 garlic cloves, thinly sliced
- Combine first 4 ingredients in a skillet; bring to a boil.
- Cover, reduce heat to medium and cook 10 minutes.
- Uncover; cook over high heat until water evaporates.
- Spoon kale mixture into a bowl; set aside and keep warm.
- Heat oil in skillet over medium-low heat.
- Add pepper and garlic; sauté 3 minutes.
- Spoon over vegetables; toss.