Calde Verde
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Kale, 6 cup, chiffonadeRed Potato, 2 1/2 lbsOnions, raw, 1 largeChicken stock, home-prepared, 4 cupGarlic, 3 clovesExtra Virgin Olive Oil, 1 tbspSalt + PepperThyme, dried, 1 tsp
Serving Size: makes 6 regular bowl-sized servings (appox 2-3 cups each)
Saute the onion and garlic (both diced) in the olive oil for about 5 minutes or until translucent. Add the salt, pepper and thyme while they sweat. Large dice the potatoes and add to the pot with the chicken stock. Simmer covered about 20 minutes or until potatoes are fork-tender. Chiffonade the kale so that it is VERY thin ribbons. Add to the pot and continue to simmer about 10-20 minutes depending on how cooked your prefer it.
Saute the onion and garlic (both diced) in the olive oil for about 5 minutes or until translucent. Add the salt, pepper and thyme while they sweat. Large dice the potatoes and add to the pot with the chicken stock. Simmer covered about 20 minutes or until potatoes are fork-tender. Chiffonade the kale so that it is VERY thin ribbons. Add to the pot and continue to simmer about 10-20 minutes depending on how cooked your prefer it.
Nutritional Info Amount Per Serving
- Calories: 264.8
- Total Fat: 5.1 g
- Cholesterol: 4.8 mg
- Sodium: 1,047.0 mg
- Total Carbs: 46.4 g
- Dietary Fiber: 6.7 g
- Protein: 10.6 g
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