Kale and New Potatoes Recipe

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3 votes | 519 views

This is a healthy dish perfect for early spring and the first harvest of winter kale. It's easy on the pocket book, and even better with homemade chicken broth. The richness of the avocado complement the tang of the feta. This could be served as a side with chicken or pork or as a light meal on its own.

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Servings: 4-6
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Ingredients

Cost per serving $2.20 view details

Directions

  1. Wash potatoes
  2. Wash and rough chop kale
  3. Cook bacon in skillet until crispy; drain, chop and save 3 TB of fat
  4. In large pot cook potatoes over medium/high heat in fat until browned
  5. Add chicken broth kale and salt, cover and cook over medium heat until kale is tender and wilted
  6. Add bacon; mix
  7. Serve topped with avocado and feta and balsamic vinegar

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Nutrition Facts

Amount Per Serving %DV
Serving Size 460g
Recipe makes 4 servings
Calories 451  
Calories from Fat 235 52%
Total Fat 26.17g 33%
Saturated Fat 9.11g 36%
Trans Fat 0.0g  
Cholesterol 41mg 14%
Sodium 719mg 30%
Potassium 1547mg 44%
Total Carbs 42.8g 11%
Dietary Fiber 7.4g 25%
Sugars 2.98g 2%
Protein 14.62g 23%
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Reviews

Comments

  • John Spottiswood
    March 30, 2010
    This sounds fantastic, Christy! I'm adding it to my "try soon" folder and will let you know as soon as we've tasted it. Thanks for sharing.

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