Sunday, August 1, 2010

Greek Kale Pot

3 cloves garlic, minced
olive oil
1 1/2 tsp. lemon juice
2 tsp. greek seasoning
1/2 c. chicken broth (Imitation or just water work)
2 tsp. soy sauce
1 can white beans
2 medium potatoes, cut into tiny (1/4 in) cubes
2 bunched kale, washed, stems removed and chopped

Saute onion in olive oil. Add potatoes and cook 1 minute until starting to cook. Add remaining ingredients and cook until potatoes and kale are tender.

Appetizer version: Skip to potatoes. Chop the kale really fine, when cooked, make sure the mixture isn't to wet and serve on toasted bread.

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