Italian Braised Greens And Potatoes
Published September 2, 1997
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 ounces red onion, chopped
3 tablespoons extra virgin olive oil
2 large cloves garlic, minced
1 pound braising greens (like Swiss chard, kale), washed, trimmed of tough stems
½ cup vegetable or chicken stock or broth
½ pound small new potatoes, scrubbed and boiled
3 hard-cooked eggs
2 tablespoons red wine vinegar
Salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
15 grams carbs; 75 milligrams cholesterol; 168 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 10 grams fat; 5 grams fiber; 426 milligrams sodium; 6 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Saute onion in one tablespoon of hot oil over medium heat until onion begins to brown. Add garlic and cook another 30 seconds.
- Step 2
Combine greens and stock in a heavy-bottomed pot; cook slowly over medium-low heat until greens soften. Stir into the onion mixture.
- Step 3
Cut potatoes and eggs into quarters and stir into greens mixture. Stir in remaining oil and vinegar and season with salt and pepper.
Private Notes
Comments
This was good in terms of being good comfort food, but a little bland. i was generous with the salt, and that helped, but it was still lacking something. I should add that I used veggie broth. I suspect pretty much any herb or spice would perk it up, and I might make it again.