Red Skinned Potatoes Red Onion and Kale Bake

Here is a delicious new creation of mine. You can eat it for breakfast with eggs or with any meal, or even as a light meal by itself.


Red Potato Red Onion Kale Bake

Recipe By : Chef Shobhan
Serving Size : 4 Preparation Time :30 minutes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large red skinned potatoes -- chopped (not peeled)
1 medium red onion -- sliced in half moons
1 bunch kale -- chopped
1 tablespoon olive oil
1/2 cup grated cheese of your choice (optional)

Preheat the oven to 350 degrees. Chop the potatoes into small chunks and steam or boil for 10 - 15 minutes. During this time slice the red onion and chop the kale. Sautee the onion in good quality butter or olive oil for 3 - 5 minutes.

When the potatoes are soft, place them in a baking tray/dish with the onions and kale, Add 1 or 2 tablespoons of olive oil and mix together a little, then place in the oven for about 20 minutes.

Remove from oven and turn on broiler. If you choose to use cheese, sprinkle the cheese on top of the potato mixture and place under the broiler for 2 - 3 minutes. If you are not using cheese, still place the dish under broiler for more crunchy potatoes and kale.

Serve with whatever you choose or just eat alone.

Description:
"Yummy for breakfast"





NOTES : Red skinned potatoes are the only potatoes allowed on the Body Ecology Diet (a special diet for candida sufferers) as they produce less sugar than any other potato. They are high in potassium, phosphorus and magnesium. They also contain folate, vitamin C and B6.