Potatoes with Kale: Dr. Weil's Recipe of the Day

This is a simple dish to cut in half. Kale is a leafy green vegetable that is too often used only as a garnish in restaurants. It is actually quite tasty and nutritious. Kale develops a lively flavor if stir-fried or sautied just until the leaves turn bright green. Choose kale that is dark green, avoiding leaves that are wilted or yellow. Kale is a very good source of calcium and is a member of the cancer-protective family of cruciferous vegetables. Perhaps everybody's favorite vegetable, potatoes provide some vitamin C and potassium. They round this dish out with their starchy presence. This recipe is perfect for a quick weeknight dinner -- you can prepare the potatoes in advance and add the kale just before mealtime.

Potatoes with Kale
6 servings

1 pound medium red potatoes
4 cups shredded kale (see procedure below)
2 tablespoons olive oil
1 large onion, chopped
Salt to taste

Cover the potatoes with water and boil them until tender. Peel while hot, then cool in cold water and drain. Cut into thick slices. Refrigerate if you are cooking the potatoes in advance.
Just before serving, wash the kale, drain, and remove the stems and midribs. Stack leaves, roll up lengthwise, and shred crosswise. (I much prefer smooth varieties to curly ones; my favorite is Red Russian.)
In a large skillet, heat the olive oil and add the onion. Sauti over medium-high heat, stirring, until onion just begins to brown.
Add kale, tossing it about until it all wilts. Reduce heat to medium and stir-fry kale for 5 minutes.
Add the potatoes and cook until they are heated through. Season to taste and serve.
Nutritional Information:

Per serving:
136 calories
5 g total fat (1 g sat)
0 mg cholesterol
20 g carbohydrate
4 g protein
3 g fiber
150 mg sodium