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Makes
Serves 4 plus leftovers
Level
very easy
Prep Time
10
Total Time
30

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.
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Nutritional Facts Per Serving

Nutrition Description:
1 cup/250 mL
Calories:
100
Fat:
1.5 g
Carbs:
17 g
Protein:
5 g
Fiber:
3 g
Sodium:
380 mg