|2 servings||calories per servings 520||protein serving 27 g||carbs per serving 98 g||total fat per serving 3 g|
This simple vegetarian dish is a prime example that the whole can be much, much greater than the sum of its parts. Potatoes, kale and carrots are cooked until just tender, and then topped with a zingy yogurt sauce. Greek yogurt, made by AtlantaFresh Creamery, is naturally rich in probiotics, which are beneficial to digestive balance, nutrient absorption, and immune health.
|Nutrition Facts||/ Per Serving|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Trans Fat||0 g|
|Total Carbohydrates||98 g|
|Dietary Fiber||17 g|
Fill a medium saucepan half full with about 6 cups water. Add bouillon cubes and 1/2 teaspoon French Picnic salt, and place over high heat.
While waiting for water to boil, prepare your mise en place: Cut new potatoes into quarters. Thinly slice carrot on the diagonal. Rinse and drain white beans. Thinly slice kale. Peel and chop garlic. Pick and finely mince mint leaves.
When water boils, add potatoes, carrot and fennel seed, and reduce heat to medium high. Cook until potatoes are just softened, 8-9 minutes.
Add white beans to the potatoes, and cook 2 minutes. Stir in kale, and cook 1 minute.
While potatoes cook, in a small bowl combine yogurt, garlic and mint. Set aside
Drain the vegetables through a colander, and divide between 2 bowls. Sprinkle with black pepper. Taste and adjust seasoning as desired with French Picnic salt.
Drizzle each bowl with the yogurt mixture, and pass the rest at the table. Enjoy!
Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready.Learn More...