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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Cabbage and Potatoes

Source: dLife

Creamy potatoes, kale cabbage, and onions sauteed in olive oil.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	144.7

Total Carbs	25.0 g

Dietary Fiber	3.0 g

Sugars	3.7 g

Total Fat	4.0 g

Saturated Fat	0.6 g

Unsaturated Fat	0.5 g

Potassium	408.5 mg

Protein	4.6 g

Sodium	46.4 mg

Dietary Exchanges 4.0 Fat, 1.6 Vegetables, 0.1 Milk, 0.8 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.75
0 3/4 lb kale, chopped 1.0
1 lb russet potatoes 1.0
1 pinch salt and pepper 1.0
1 tbsp extra virgin olive oil 1.0
1 each medium onions 0.5
0 1/2 cup evaporated skim milk

Directions

Fill a large saucepan with water and bring to a boil. Put the kale in the boiling water and cook for 8 minutes. Drain then press to remove all water. Chop into fine pieces.
Put the potatoes in the saucepan and cook, covered, for about 15 minutes then drain. Transfer the potatoes into a blender and pulse to a puree.
Mix together the potatoes and kale. Sprinkle with salt and pepper.
Heat the oil in a nonstick skillet. Sauté the onions until they become soft. Pour in the milk. Add to the potatoes.