POTATO AND KALE RECIPE RECIPES

Name: Potato and Kale Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2-3 serving(s)
Ingredients: 4 teaspoons olive oil; 1 medium onion, chopped; 3 cloves garlic, minced; 3 potatoes, peeled and sliced; 4 cups water; 1/2 lb kale, trimmed and shredded; 1/4 teaspoon black pepper (to taste)

POTATO AND KALE SOUP RECIPE - LOW-CHOLESTEROL.FOOD.COM

Potato and Kale Soup Recipe - Low-cholesterol.Food.com image

Make and share this Potato and Kale Soup recipe from Food.com.

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

4 teaspoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
3 potatoes, peeled and sliced
4 cups water
1/2 lb kale, trimmed and shredded
1/4 teaspoon black pepper (to taste)

Steps:

In a large pan, cook onion in oil until tender.
Mix in garlic, potatoes, and water; bring to a boil, boil 4 minutes; reduce heat and cook 20 minutes or so or until potatoes are tender.
Mash potatoes into the liquid; mix in the kale and pepper; simmer 15 minutes more or so, till kale is done, then serve.

Nutrition Facts : Calories 411.9, FatContent 10.2, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 85.5, CarbohydrateContent 74, FiberContent 10.4, SugarContent 4.9, ProteinContent 11.1

SAUTÉED POTATOES WITH BLACK KALE AND NIGELLA RECIPE - NYT ...

Sautéed Potatoes With Black Kale and Nigella Recipe - NYT ... image

One of the reasons we love latkes so much is because the browned crispy edges of potatoes are so delicious. Even when they are just browned and not particularly crispy, as they are here, they are irresistible. It helps to use a heavy nonstick pan for these so that you can cook the potatoes long enough and on high enough heat to get the browned edges, without losing those edges to the surface of the pan, where they will undoubtedly stick once they have absorbed the oil. I have been using a potato called simply “yellow potatoes” for this; they are slightly starchy, just a little less so than a Yukon gold or a fingerling, both of which will work just as well. Blanch the kale before you cook the potatoes, cut it into slivers, and add to the potatoes once they are tender. I season the mix with nigella seeds, one of my favorite spices; you can also add something with a kick, like cayenne or chile powder, if you want to pump up the heat.

Provided by Martha Rose Shulman

Total Time 25 minutes

Yield Serves 4 to 6

Number Of Ingredients 7

Ingredients

1 bunch black kale (about 1/2 pound), stemmed, leaves washed in 2 changes water
Salt
2 tablespoons plus 1 teaspoon extra virgin olive oil
1 1/2 pounds potatoes, such as yellow potatoes or Yukon golds, cut in small dice (about 1/2 inch)
2 shallots, minced
1 teaspoon nigella seeds
Freshly ground pepper

Steps:

Bring a large pot of water to a boil while you clean kale. When water comes to a boil, salt generously and add kale. Blanch 2 to 3 minutes, until just tender. Transfer to a bowl of cold water, drain and squeeze out excess water, taking it up by the handful. Cut squeezed bunches of kale into slivers and set aside.
Heat 2 tablespoons olive oil over high heat in a heavy, preferably nonstick, 12-inch skillet and add potatoes. Turn heat down to medium-high and sear without stirring for 5 minutes, then shake and toss in pan for another 5 to 8 minutes, or until just tender and lightly browned. Add salt and continue to toss in pan for another minute or two, until tender. Add remaining teaspoon oil, shallots and nigella seeds and cook, stirring until shallots are tender and fragrant, about 3 minutes. Stir in kale and additional salt if desired and cook, stirring or tossing in the pan for another 3 to 5 minutes. Remove from heat, taste and adjust seasonings, and serve.

Nutrition Facts : @context http//schema.org, Calories 171, UnsaturatedFatContent 5 grams, CarbohydrateContent 27 grams, FatContent 6 grams, FiberContent 5 grams, ProteinContent 5 grams, SaturatedFatContent 1 gram, SodiumContent 412 milligrams, SugarContent 3 grams

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