Kale -- Pavich Vegetables

THE FOLLOWING RECIPE IS FROM THE "FARMHOUSE COOKBOOK" BY SUSAN HERRMANN LOOMIS. Pavich Vegetables 6 servings; approximate preparation time 15 minutes 4 large white potatoes, peeled and cut into eighths

1 teaspoon salt

1 large bunch kale, stems removed, rinsed and coarsely chopped

6 tablespoons olive oil

3-4 medium cloves garlic, peeled and minced

1/4 teaspoon dried red pepper flakes

Freshly ground black pepper to taste

1. Place the potatoes in a large saucepan and just cover with water. Add the salt, stir, and bring to a boil over high heat. Reduce the heat to medium and boil the potatoes gently, partially covered, until almost tender but still firm in the center, about 12 minutes.

2. Stir in the kale, cover the pot and cook, stirring occasionally, until they have cooked down and have turned dark green, about 10 minutes. The potatoes will be thoroughly cooked and a bit soft at the edges.

3. While the potatoes and kale are cooking, place the oil and the garlic in a small heavy saucepan over medium-low heat. Cook until the garlic turns a very pale gold, about 10 minutes. Remove from the heat and stir in the hot pepper flakes.

4. Transfer the vegetables to a serving bowl with some of the liquid, add the garlic mixture and a few grindings of pepper. Stir to coat and serve.

Data per serving Calories 232 Protein 4g Fat 14g Carbohydrates 25g Sodium 55mg Saturated fat 2g

Monounsaturated fat 10g Polyunsaturated fat 1g Cholesterol 0mg