Braised Kale, Potatoes and Mushrooms
This hearty dish matches up compatible tastes and textures. Recipe courtesy of Marianne Siroker, CSA member.
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This hearty dish matches up compatible tastes and textures. Recipe courtesy of Marianne Siroker, CSA member.
Ingredients
- 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
Preparation
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
- 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