Recipe - Warm Kale And Potatoes

Three fourths pound Fingerling or small new
potatoes
1 small Onion; coarsely chopped
2 tablespoon Olive oil
2 Cloves garlic; minced
1 small Chile pepper
(such as jalapeno)
Seeded and finely chopped
One half pound Kale; torn into small
; pieces
2 tablespoon Balsamic vinegar
1 tablespoon Chopped fresh oregano
OR 1 One half tsp. dried
Salt and freshly ground
black pepper to
; taste

4 SERVINGS DAIRYFREE

Fingerlings are thumbsize long white potatoes. Because they are young,
they haven't had time to convert their sugar fully into starch and
consequently have a crisp, tender texture and very thin skin.

Preheat oven to 375 degrees. In medium bowl, toss potatoes and onion with 1
tablespoon olive oil. Spread potatoonion mixture on baking sheet and roast
until potatoes are tender, about 30 minutes. When cool enough to handle,
cut potatoes into bitesize pieces.

In large skillet, heat remaining 1 tablespoon oil over medium heat. Add
garlic and chile pepper and cook, stirring often, 30 seconds. Add kale,
potatoes and onions. Cover and cook until kale is wilted, 2 to 5 minutes.
Add vinegar, oregano, salt and pepper. Toss thoroughly and serve.

PER SERVING: 171 CAL.; 3G PROT.; 7G TOTAL FAT (1G SAT FAT); 25G CARB.; 0
CHOL.; 203MG SOD.; 3G FIBER.

Recipe by: Vegetarian Times Magazine, August 1998, page 48

Converted by MM_Buster v2.0l.