Serving Size / Yield
- 2 Tbs. olive oil
- 1 lg. onion, diced
- 3 garlic cloves, minced
- 2 1/2 lbs. all-purpose potatoes (about 8 med.), peeled and cut into 2-inch chunks
- 2 14.5-oz. cans vegetable broth (3 1/2 C.)
- 3 C. water
- 1 tsp. salt
- 1/4 tsp. coarsely ground black pepper
- 1 lb. kale, coarse stems and veins removed, very thinly sliced
In 5-quart Dutch oven, heat olive oil over medium heat. Add onion and garlic; cook until lightly browned, about 10 minutes.
Add potatoes, broth, water, salt and pepper; heat to boiling over high heat. Reduce heat to low; cover and simmer until potatoes are fork-tender, about 20 minutes.
With potato masher, mash potatoes in broth until potatoes are lumpy. Stir in kale; simmer, uncovered, until tender, 5 to 8 minutes.
Each serving: About 250 calories, 8g protein, 42g carbohydrate, 7g total fat (1g sat.), 8mg cholesterol, 925 mg sodium.