- ¾ cup water
- ½ teaspoon granulated garlic
- 1½ pounds yams and/or sweet potatoes (about 2 medium), peeled or unpeeled, cut into ½-inch-thick rounds
- 1 large bunch curly kale (about 10 ounces), ends trimmed and coarsely chopped
- 4 small portabella mushrooms (see Notes)
- 2 sprigs fresh rosemary (each about 7 inches long)
- Add the water and granulated garlic to a soup pot over medium-high heat. Add the sliced yams and/or sweet potatoes, and bring to a boil, uncovered.
- Add the kale, followed by the whole mushrooms. Lay the sprigs of rosemary on top, then reduce the heat to medium-low. Cover and cook for 15 to 20 minutes, or until the potatoes are tender, occasionally checking that the yams/sweet potatoes are not sticking to the bottom of the pot (if so, add little water and stir gently).
- Remove all of the rosemary and discard. Serve immediately.
Small portabella mushrooms are called “portabellinis,” and are 3 to 4 inches in diameter; but if you can’t find them, you can use 2 regular portabella mushrooms.
- Serving Size: 1/4 recipe
- Calories: 225
- Sugar: 12.9g
- Sodium: 95mg
- Fat: 1g
- Saturated Fat: 0.1g
- Carbohydrates: 52.9g
- Fiber: 8.9g
- Protein: 7.5g
- Cholesterol: 0