If you think braising is a technique that only applies to slow cooked meat, well think again! Tonight's quick fix meal is a medley of braised vegetables. You can feel fantastic about this dish because it is wonderfully good for you! Pair with a crusty chunk of warmed bread and a glass of your favorite red wine. Get this cozy recipe when you read more
1/4 cup water
1 lb. kale, stemmed and torn into large pieces
1 cup diced uncooked red potatoes, with skins
1 Tbs. olive oil
1 cup chopped or sliced portobello mushrooms
2 medium shallots, minced
2 cloves garlic, minced
Salt and freshly ground black pepper to taste
- Place potatoes in medium saucepan of salted water. Bring to a boil, reduce heat, and simmer until tender, 7 to 10 minutes. Drain well and set aside.
- Meanwhile, in large, wide skillet, heat oil over medium heat. Add mushrooms, shallots and garlic and cook, stirring often, until shallots are soft and mushrooms are tender, about 5 minutes. Season with salt and pepper to taste.
- Add kale to mushroom mixture and cook, stirring often, 1 minute. Add water and cooked potatoes. Cover and cook until kale is bright green, about 5 minutes. Serve warm.
PER SERVING: 233 CAL; 10G PROT; 5G TOTAL FAT; 37G CARB; 0MG CHOL; 100MG SOD; 10G FIBER; 0G SUGARS