The perfect potato dish, with the freshest ingredients of fall was selected from Dr. Esselstyn's Prevent and Reverse Heart Disease
. Well worth the fuss of chopping and steaming!
Yield: 10 servings
6 medium white potatoes, peeled and cut into 1-inch chunks (if you don't mind skins, don't peel)
3/4-1 cup oat or nonfat soy milk
2 medium sweet potatoes, peeled and chunked
1 large onion, chopped (1 cup)
4 cups packed collard greens, finely chopped and steamed
3 cups chopped Napa cabbage, steamed (about 1/2 cabbage)
1/4 cup finely chopped fennel (not necessary to steam)
1. Cook white potatoes in a large pot of boiling water until soft. Drain and transfer to a large bowl. Mash, adding milk, until no longer stiff.
2. Steam or boil sweet potatoes until soft. Drain, and transfer to another large bowl.
3. Stir-fry onions in a nonstick pan over medium-high heat until brown, adding water or broth as necessary. Add onions to mashed white potatoes along with collard greens. Mix well.
4. Add cabbage and fennel to sweet potatoes. Mix well.
5. Put a single layer of white potatoes in a 9 X 11-inch baking dish. Follow with a layer of sweet potatoes. Finish with a layer of white potatoes.
6. Preheat oven to 350 degrees.
7. Bake for 30 minutes. Sprinkly with chopped cilantro and enjoy!
Nutrition Facts Per Serving (1/2 cup): 140 calories, 1 g total fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 290 mg sodium, 29 g total carbohydrate, 5 g dietary fiber, 5 g sugars, 5 g protein
GO! Foods for You
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*Note: the photo displayed is representational only and does not show this exact recipe.