WW: Fried Green Potatoes (5 points)
2 Tbsp. each olive oil AND canola oil
2 lb. red-skinned or all-purpose potatoes, scrubbed, cut in 1/2-in. cubes
1 large onion
3 cloves garlic
4-oz. fresh dark greens such as spinach, kale or mustard greens
Fresh herbs (you’ll need 3/4 cup finely chopped)
1 tsp. salt
1/4 tsp. pepper
Heat oil in a large nonstick skillet over medium heat. Add potatoes and cook, stirring occasionally, 25 to 30 minutes until browned and almost tender.
Meanwhile chop onion, mince garlic, remove tough stems from greens and coarsely chop leaves (you should have 4 1/2 cups), and chop herbs and scallions.
Add onion to skillet and cook 3 to 4 minutes just until slightly softened. Push potatoes and onion to edges of skillet, place garlic in center and cook briefly until fragrant. Stir in greens, herbs, scallions, salt and pepper (potatoes will start turning green). Cook 2 to 3 minutes until greens are wilted and tender.
Per serving: 227 cal, 4 g pro, 33 g car, 4 g fiber, 9 g fat (1 g saturated fat), 0 mg chol, 420 mg sod
WW Pts: 5