Vegetarian

Quick Greens and Potatoes takes 15 minutes to prepare.

Quick Greens and Potatoes takes 10 minutes to cook.

Quick Greens and Potatoes makes 3 servings.

The ingredients for Quick Greens and Potatoes are:

6 medium button mushrooms
1 medium (2-1/2" dia) onion - cut like you would for a dice but don't do the crosscut to complete, leave in long strips
1 link Field Roast Sausage - Smoked Apple Sage - cut in half lengthwise; then cut into about 9 half moons
1 cup grape tomatoes
2 cups lacinato kale, destemmed and torn into pieces
2 red potatoes, boiled and cut into bite sized pieces (not small)
3 Tbsp Bragg Premium Nutritional Yeast Seasoning
1/2 tsp Massel Gluten-Free, Salt Reduced All Purpose Bouillon & Seasoning Granules, Vegetable
1/2 cup water
1 1/2 tsp Frontier Salt Free Garlic and Herb Seasoning

Here is how you make Quick Greens and Potatoes:

1. Put 1/2 tsp Massel seasoning in measuring cup. Add 1/2 cup boiling water. (Make a double batch and refrigerate the other half to use in another dish.)2. Add broth mixture to skillet over medium heat. Add onion and cook until almost soft.3. Add potatoes. Cook for a couple of minutes.4. Add mushrooms and cook until they look soft.5. Add Field Roast sausage, kale, and tomatoes in that order.6. Cover and cook until kale is almost tender.7. Sprinkle Frontier seasoning over the kale and tomato mixture. Cover. Set aside for a couple of minutes.8. Divide Quick Greens and Potatoes between 3 bowls. Top each serving with 1 Tbsp Bragg Premium Nutritional Yeast Seasoning.9. Eat; then sigh with contentment.Serving Size:?Makes 3 - 1 1/2 cup servings

The nutritional information for Quick Greens and Potatoes is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 252.8

• Total Fat: 4.1 g
• Cholesterol: 0.0 mg
• Sodium: 291.9 mg
• Total Carbs: 39.2 g
• Dietary Fiber: 7.9 g
• Protein: 17.5 g