Low-sodium recipes for everyday community wellness.

Ingredients

• 3 medium potatoes, diced
• 1 onion, sliced
• 3 cups chopped kale
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon paprika
• ½ teaspoon black pepper
• Juice of ½ lemon

Instructions

1. Boil or microwave the potatoes until just tender, then drain.
2. Heat the olive oil in a large skillet and cook the onion for about 4 minutes.
3. Add the potatoes, garlic, paprika, and black pepper. Cook until lightly golden.
4. Stir in the kale with 2 tablespoons of water. Cover and cook for 3–4 minutes.
5. Finish with lemon juice and serve warm.

Ingredients

• 3 cups shredded cabbage
• 2 potatoes, cubed
• 1 onion, chopped
• 4 cups no-salt-added broth or water
• 1 teaspoon thyme
• ½ teaspoon smoked paprika
• 1 tablespoon vinegar or lemon juice

Instructions

1. Combine the cabbage, potatoes, onion, broth or water, thyme, and paprika in a large pot.
2. Bring to a boil, then reduce the heat and simmer for 20–25 minutes.
3. When the vegetables are tender, mash a few potato pieces against the side of the pot to thicken the broth.
4. Stir in the vinegar or lemon juice immediately before serving.

Ingredients

• 3 medium potatoes, cut into small wedges
• 3 cups chopped cabbage
• 1 large onion, sliced
• 2 cups chopped kale
• 2 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• Juice of ½ lemon

Instructions

1. Heat the oven to 425°F.
2. Toss the potatoes and onion with 1 tablespoon olive oil, garlic, paprika, thyme, and pepper.
3. Spread on a baking sheet and roast for 20 minutes.
4. Add the cabbage and remaining olive oil. Toss and roast for another 15 minutes.
5. Add the kale during the final 5 minutes, then finish with lemon juice.

Ingredients

• 2 medium potatoes, diced
• 1 onion, chopped
• 3 cups shredded cabbage
• 2 cups chopped kale
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ¼ teaspoon black pepper
• 2 tablespoons water
• 1 tablespoon apple cider vinegar or lemon juice

Instructions

1. Boil or microwave the potatoes until nearly tender, then drain.
2. Heat the olive oil in a large skillet. Add the onion and cook for 4–5 minutes.
3. Add the potatoes, garlic, cumin, paprika, and pepper. Cook until the potatoes begin to brown.
4. Stir in the cabbage and water. Cover and cook for 5 minutes.
5. Add the kale and cook uncovered for another 3–4 minutes.
6. Stir in the vinegar or lemon juice before serving.