Ingredients
6 (8-10 oz.) russet potatoes, peeled and quartered
5cupchopped green cabbage or kale
1cupmilk
½cupchopped green onions or leeks
½cupchopped fresh parsley
1tsp.Kosher salt
½tsp.ground black pepper
3Tbsp.butter
Directions
In a large saucepan cook potatoes, covered, in a small amount of boiling salted water for 20 to 25 minutes or until tender. Drain.
Meanwhile, in a medium saucepan cook cabbage, uncovered, in a small amount of boiling salted water for 2 minutes. Cover and cook for 6 to 8 minutes more or until tender. Drain.
Mash potatoes. Stir in milk, onions, and parsley. Season with salt and pepper. Add butter and drained cabbage. Stir until butter is melted and mixture is combined. Makes 12 side-dish servings.
Nutrition Facts (per serving)
| 113 | Calories |
| 3g | Fat |
| 19g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe12 | |
| Calories113 | |
| % Daily Value * | |
| Total Fat 3g | 4% |
| Saturated Fat 2g | 10% |
| Cholesterol 9mg | 3% |
| Sodium 137mg | 6% |
| Total Carbohydrate 19g | 7% |
| Total Sugars 3g | |
| Protein 3g | 6% |
| Vitamin C 19.7mg | 22% |
| Calcium 55mg | 4% |
| Iron 1.1mg | 6% |
| Potassium 460mg | 10% |
| Folate, total 32.1mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.3mg |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
