The Vegetarian Meat & Potatoes Cookbook
1 tablespoon olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
2 cups vegetable stock or water
2 tablespoons dry white wine
2 large all purpose potatoes, peeled and diced
2 bay leaves
1/2 teaspoon red pepper flakes
Salt and freshly ground black pepper
8 cups chopped kale (1 bunch)
3 cups cooked cannellini beans or two 15-ounce cans, drained and rinsed
1. Heat the oil in a large pot over medium heat. Add the onion and garlic, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the stock, wine, potatoes, bay leaves, red pepper flakes, and salt and pepper to taste. Cover and simmer, stirring occasionally, until the potatoes are soft, about 20 minutes.
2. Add the kale and simmer until tender, about 10 minutes. Stir in the beans and simmer until heated through, about 5 minutes. Taste to adjust the seasonings, remove and discard the bay leaves, and serve.
I eliminate the oil, replace the wine with broth, and use either vegetable or chicken broth. Calories are based on 8.5 ounces of peeled and diced potatoes. Freezes well.
Serves: Approximately 7 cups (more if you decide to add more broth)
Nutritional Value per Cup:
Cals 165
Total Fat 1.18g
Cholesterol 0mg
Sodium 364mg
Total Carbs 34.76g
Dietary Fiber 10.14g
Sugars 2.41g
Protein 9.53g
