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Add a photoThis 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.
Ingredients
- 1 1/2- 2 lbs small new potatoes
- 1 lb fresh kale
- 5 slices bacon
- 1 1/2 -2 C chicken broth
- 1 avocado (chopped)
- 1/2 C feta (crumbled)
- Balsamic vinegar
Directions
- Wash potatoes
- Wash and rough chop kale
- Cook bacon in skillet until crispy; drain, chop and save 3 TB of fat
- In large pot cook potatoes over medium/high heat in fat until browned
- Add chicken broth kale and salt, cover and cook over medium heat until kale is tender and wilted
- Add bacon; mix
- 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
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March 30, 2010This 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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