Braised Kale, Potatoes and Mushrooms

• 1 cup diced red potatoes, skin on
• 1 Tbs. olive oil
• 2 small portobellos, sliced
• 2 shallots, minced
• 2 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 1 lb. kale, stemmed and torn into large pieces
• 1/4 cup vegetable stock, wine or water

1. Put the potatoes in a saucepan, and cover with water.
2. Bring to a boil, reduce the heat to low and cook for 8 to 10 minutes, or until the potatoes are tender.
3. Drain, and set aside.
4. Heat the oil in a large skillet over medium heat, and saute the mushrooms, shallots, garlic, salt and pepper for about 5 minutes, or until the shallots are soft and the mushrooms are tender.
5. Add the kale to the skillet, and cook, stirring often, about 1 minute.
6. Add the stock and the cooked potatoes.
7. Cover, reduce the heat to low and cook for 5 minutes, or until the kale is bright green.

red potatoes, olive oil, portobellos, shallots, garlic, salt, kale, vegetable stock

Taken from www.vegetariantimes.com/recipe/braised-kale-potatoes-and-mushrooms-2/ (may not work)