Potatoes, yellow squash, green beans, spinach & kale with lemon and tomatillo sauce

If you don’t already know, I love potatoes. I am always looking for easy to make recipes. Also, kale is amongst the most nutrition packed leafy green one can eat |1 cdc.gov|’.  This recipe is very nutritious, filling, fast and simple. Exactly how I like it.

Lately, I’ve learned I can cook potatoes fast in the microwave oven if I slice them up and add water in a plastic container with its lid open a bit to let the steam out.

The only way I’ve found to be sure what’s in the food I eat is to make it myself. If you go out to eat, invariably there will be way too much salt, oil and sugar in what they serve you.

We don’t want that and are not going to have it. So, we both have decided to put our foot down and be our own home chefs and do it ourselves (this is undoubtedly the healthiest way possible.)

How I do it…

  • Take the skin off and slice up two russet potatoes
  • Put them in a plastic container with a lid partially open to let the steam out
  • Add a little water
  • Cook in microwave for about six minutes or until tender
  • Steam a handful each or so of kale and spinach in your steamer on the range top
  • Cook for about 5 to 10 minutes or until kale is tender
  • Spinach will cook quicker
  • With everything in a bowl, first squeeze half a lemon over the kale and spinach
  • Then, pour about a 1/4 cup of tomatillo green sauce over
  • Toss
  • Did you know there’s only 150 calories in a medium sized potato?
  • Total time to make dinner = 15 minutes


1 URL cdc.gov/pcd/issues/2014/13_0390.htm
Website Title Centers for Disease Control and Prevention
Article Title Preventing Chronic Disease | Defining Powerhouse Fruits and Vegetables: A Nutrient Density Approach – CDC
Date Published June 05, 2014
Date Accessed April 27, 2018

Note- consult your doctor before you change your diet.

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