Braised Kale, Potatoes and Mushrooms


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

  • 2Servings


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


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.

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.

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

  • Calories: 230
  • Carbohydrate Content: 36 g
  • 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