1. Remove the stems from the kale, wash the leaves and cut them into a chiffonade (shredded leaves). You should have about 6 to 8 cups.
2. Peel the potatoes and chop them up very fine.
3. Bring the water to a boil with the salt. Add the chopped potatoes, return to a boil, and cook for 2 minutes, covered.
4. Add the kale and cook 2 minutes more.
5. Adjust the salt and pepper to taste.
Serving Size: 8 ounces
Number of Servings: 6
| Per Serving |
| Calories |
157 |
Carbohydrate |
35 g |
| Fat |
1 g |
Fiber |
4 g |
| Protein |
6 g |
Saturated Fat |
0 g |
| Sodium |
530 mg |
|
|
