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    You are in: Home / Low-cholesterol / Winter Greens and Potatoes Recipe
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    Winter Greens and Potatoes

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on July 12, 2008

      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!

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    • on February 26, 2013

      I used kale for this this, and really enjoyed it. Thanks for sharing.

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    • on November 03, 2011

      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.

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    • on March 04, 2007

      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

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    • on November 06, 2006

      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.

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    • on November 01, 2006

      ah yes, i got this recipe from the Eating Well cookbook several years ago. it is very good indeed.

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    • on October 31, 2006

      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.

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    Nutritional Facts for Winter Greens and Potatoes

    Serving Size: 1 (424 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 213.5
     
    Calories from Fat 6
    99%
    Total Fat 0.7 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 25.3 mg
    1%
    Total Carbohydrate 47.9 g
    15%
    Dietary Fiber 7.5 g
    30%
    Sugars 8.1 g
    32%
    Protein 6.6 g
    13%

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