- Most Helpful
- Highest Rating
This is one of my families favorite recipes! When tomatoes are in season I use two medium sized fresh tomatoes, diced. I usually use a 1/2 teaspoon of dried crushed red pepper instead of the dried red peppers. This is very filling but it is so good I always double the recipe! This is good food!
I used kale for this this, and really enjoyed it. Thanks for sharing.
I made this for my family and even kids ages 6 & 4 loved it. I used fresh tomatoes and mustard greens since that's what I had on hand. I also cooked some bacon with it (added to the fat, I know but it was yummy). I served it with scrambled eggs. Made for an easy supper.
What a perfect family of vegetables here on the plate. The colors looked wonderous, but better yet was the complimentary mix of vitamins and minerals. I drizzled a little olive oil over it, and nixed the hot pepper, but OH! this recipe is old world wonderful! Thanks so much for the perfect addition to our meal today! Earth Girl
This recipe is great. I really liked the fact that all the vitamins from both the potatoes and kale are incorporated into the dish. The kale was done in the time that it took the small amount of water to be absorbed that the potatoes were cooked in. I did add additional garlic clove just because we really like garlic. In place of dried red chili, I used 3/4 teaspoon crushed red pepper and it was perfect.
ah yes, i got this recipe from the Eating Well cookbook several years ago. it is very good indeed.
I really liked this a lot. I made it using kale. I'm afraid I didn't read carefully enough and when it came to the sauteing step I used a little oil before I realized that I was supposed to use water in the skillet, too. So that added a bit of fat but I only used a minimal amount so I don't think it really hurt the fat count that much. It's great that something this low-fat and healthy can still be full of flavor.