1tablespoon olive oil
1medium onion, thinly sliced and cut into half moons
1box (4.7 oz) boxed scallop potatoes (like Betty Crocker)
6cups reduced-sodium chicken broth
2teaspoons dried marjoram, crumbled
freshly ground black pepper
1/4teaspoon crushed red pepper
4cups chopped fresh kale or spinach, tough stems removed (about 1/2 bunch)


  1. Heat olive oil in a 3-quart saucepan over low heat. Add onions and cook until translucent but not browned, about 5 minutes.
  2. Stir in potatoes and seasoning packet, chicken broth, marjoram, black pepper and crushed red pepper, if using.
  3. Bring to a boil. Reduce heat and simmer, stirring occasionally, until potatoes are hydrated and softened, 20 to 25 minutes.
  4. Add kale and cook just until wilted, 5 to 7 minutes. Serve immediately. Makes about 6 cups, serves 4.

Nutritional Info *per serving

  • Calories 240
  • Fat 7g
  • Cholesterol 0mg
  • Sodium 880mg
  • Carbohydrate 37g
  • Fiber 3g
  • Protein 12g

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