One 1/2 lbs. sm. red potatoes, halved
1 tbsp. butter
1 med. yellow onion, chopped
3 cloves garlic minced
1-1 1/2 lbs. kale, stems removed, coarsely chopped (about 16-18 c.)
1/2 c. water
1/2 c. low-fat milk
1 tbsp. Dijon mustard
1/2 tsp. kosher salt
Freshly ground black pepper.
Place potatoes in lg. saucepan & cover w/ cold water. Bring to boil, reduce heat to med., cover & cook til tender, about 12 min.
Meanwhile, in lg. Dutch oven over med. heat melt butter. Add onions & cook, stirring often, til translucent, about 2 min.. Add garlic & cook, stirring constantly, 1 min. Add kale & water, cover & cook for 3 min.
Remove lid & stir thoroughly. Reduce heat to med.-low, cover & cook, stirring occasionally, til kale is tender, 15-20 min.
Once potatoes have cooked, drain them & return them to pan. Add milk & coarsely mash. cover & set aside.
Stir mustard into kale & remove from heat. Add mashed potatoes, salt & pepper & mix well.
Start to finish: 45 min.
Nutrition info per 1-c. serving: 162 cal.; 3 g. total fat; 6 mg. chol.; 6 g. pro.; 30 g. carbs.; 4 g. fiber; 275 mg. sodium.