- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- Serves 4 plus leftovers
Ingredients
- 1 tsp
- canola oil
- 5 mL
- 1
- small onion, finely chopped
- 1 clove
- garlic, minced
- 1/2 tsp
- ground cumin
- 2 mL
- 1/4 tsp
- ground cayenne pepper
- 1 mL
- 2 cups
- quartered white petite potatoes
- 500 mL
- 1 carton
- sodium-reduced chicken broth
- 900 mL
- 1 bunch
-
kale, tough stems discarded, leaves chopped into bite-size pieces
(approx. 7 cups/1.75 L)
- 1/2
- lemon, juiced, divided
- 1/2
- red pepper, finely diced
Method
- Step 1
- In a large saucepan, add potatoes and broth along with 1 cup (250 mL) of water. Add onion and sauté until translucent. Stir in garlic, cumin and cayenne. Add potatoes, broth and water. Stir in kale by large handfuls, adding more as the leaves wilt. It will seem like too much kale at first, but the volume reduces as the leaves cook. Add half the lemon juice.
- Step 2
- Cover and simmer on medium-low heat for 15 min., until kale is tender and potatoes are cooked through and easily pierced with a knife.
- Step 3
- Add spoonfuls of remaining lemon juice to adjust flavour, if desired. Garnish with the red pepper just before serving.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- 1 cup/250 mL
- Calories:
- 100
- Fat:
- 1 g
- Carbs:
- 17 g
- Fibre:
- 3 g
- Protein:
- 5 g
- Sodium:
- 380 mg