Country Kale
4
15
25
40
2 tsp unsalted butter
1 clove garlic, crushed
1/4 cup vegetable broth
1-1/2 lb kale, stems discarded, coarsely chopped
3 small potatoes, peeled and diced
1/4 cup sun dried tomatoes, minced
1 tbsp red wine vinegar
2 tbsp parsley, chopped
Melt butter in a heavy nonstick skillet over medium low heat. Sauté garlic 3 minutes or until golden. Stir in stock and kale. Bring to a boil over high heat. Reduce heat to medium. Cover and simmer 5 minutes. Add potatoes and tomatoes. <b>Simmer</b> uncovered 15 minutes, stirring occasionally, or until potatoes are tender and liquid has evaporated. Sprinkle with vinegar and season with salt and pepper to taste. Transfer to a serving dish. Serve kale sprinkled with parsley.
1.1
0.004
1.4
0.56
0
0
6.7
260
35
0
75
3.4
11000
8.4
3
160
0
1.5
2.9
0.87
83
0.27
0.66
0
38
0.58
0
0
0.066
0.12
0
470
0.29
5.1
0
2.5
3.4
2.4
4.4
0.58
0.38
0
14
200
1400
0.2
0