Ingredients

Start to finish: 45 minutes

1 1/2 pounds small red potatoes, halved
1 tablespoon butter
1 medium yellow onion, chopped
3 cloves garlic, minced
1 to 1 1/2 pounds kale, stems removed, coarsely chopped (about 16 to 18 cups)
1/2 cup water
1/2 cup low-fat milk
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
Freshly ground black pepper

Directions

Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, reduce heat to medium, cover and cook until tender, about 12 minutes.

Meanwhile, in a large Dutch oven over medium heat melt the butter. Add the onions and cook, stirring often, until translucent, about 2 minutes. Add garlic and cook, stirring constantly, 1 minute. Add kale and water, cover and cook for 3 minutes.

Remove the lid and stir thoroughly. Reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 15 to 20 minutes.

Once the potatoes have cooked, drain them and return them to the pan. Add milk and coarsely mash. Cover and set aside.

Stir the mustard into the kale and remove from the heat. Add the mashed potatoes, salt and pepper and mix well.

Makes 6 servings.

Nutrition information per 1-cup serving: 162 cal., 3 g total fat, 6 mg chol., 6 g pro., 30 g carbo., 4 g fiber, 275 mg sodium.