Photo: Lars Blankers
Spicy Winter Greens and Yukon Gold Potato Velouté Recipe
13 ingredients
6 servings
openrecipes
We haven’t had our first snow yet here in New York and the farmers’ markets are winding down but there are still some beautifully vibrant vegetables on the stalls...
Estimated Nutrition (whole recipe, rough)
413
Calories
9g
Protein
15g
Fat
62g
Carbs
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Collard Greens | 1 cup (36g) raw | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Chard | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1/4 teaspoon dried, red chili pepper flakes or to taste
- 4 shallots – skinned, halved and finely sliced
- 2 garlic cloves – skinned and finely sliced
- 1 cup dry white wine
- 12 oz Yukon gold potatoes – peeled and cut in 1/2” cubes
- 12 oz winter greens (chard, beet greens or collard greens) – including stems, cut in 1/2” strips
- 3 cups vegetable broth in cartons (Pacific Organic)
- 2 1/4 to 2 1/2 cups spring water
- 1 1/4 teaspoons sea salt or to taste
- freshly ground black pepper to taste
- crème fraîche as garnish
- sweet Hungarian paprika as garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes