Life

Braised Kale, Potatoes and Mushrooms

This hearty dish matches up compatible tastes and textures. Recipe courtesy of Marianne Siroker, CSA member.

This hearty dish matches up compatible tastes and textures. Recipe courtesy of Marianne Siroker, CSA member.

Servings
SERVING

Ingredients

  • 1 cup diced red potatoes, skin on
  • 1 Tbs. olive oil
  • 2 small portobellos, sliced
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • 1 lb. kale, stemmed and torn into large pieces
  • 1/4 cup vegetable stock, wine or water

Preparation

  1. Put the potatoes in a saucepan, and cover with water. Bring to a boil, reduce the heat to low and cook for 8 to 10 minutes, or until the potatoes are tender. Drain, and set aside.
  2. Heat the oil in a large skillet over medium heat, and sauté the mushrooms, shallots, garlic, salt and pepper for about 5 minutes, or until the shallots are soft and the mushrooms are tender.
  3. Add the kale to the skillet, and cook, stirring often, about 1 minute. Add the stock and the cooked potatoes. Cover, reduce the heat to low and cook for 5 minutes, or until the kale is bright green.

Nutrition Information

  • Serving Size Serves 2
  • Calories 230
  • Carbohydrate Content 36 g
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 5 g
  • Protein Content 8 g
  • Saturated Fat Content 1 g
  • Sodium Content 150 mg
  • Sugar Content 3 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g