Cut the kale leaves into 1/2-inch-wide strips. Blanch them in lightly salted boiling water for one minute. Set aside. Saute the garlic and onion in the oil until lightly browned. Add the chicken stock, potatoes, celery, and blanched kale. Simmer together until potatoes fall apart and lose their shape. Stir; season with salt and pepper, garnish with sour cream and serve. Source: "Recipes from a Kitchen Garden" by Renee Shepherd & Fran Raboff. Posted to MM-Recipes Digest V3 #196 Date: Sat, 13 Jul 1996 15:36:53 GMT From: Linda Place
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|Serving Size: 1 Serving (650g)|
|Recipe Makes: 4|
|Calories from Fat: 81 (20%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 1.5g||7 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 6.6mg||2 %|
|Sodium 377.6mg||13 %|
|Potassium 2143.5mg||56 %|
|Total Carbohydrate 68.1g||20 %|
|Dietary Fiber 9.6g||38 %|
|Sugars, other 58.5g|
|Protein 16.7g||24 %|
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Calories per serving: 396
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