Verduras en Salsa Verde

11 45 218
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 4
Verduras en Salsa Verde
Health Highlights

Ingredients


2 potato medium White potato (boiled)
1 cup Green/yellow string beans, raw
1 cup pieces Button mushrooms
1 medium Zucchini (chopped)
4 medium Green tomato
1 clove(s) Garlic
1/4 medium White onion
1 pinch Sea Salt (to taste)
2 leaf Bay leaf
1/4 tsp Oregano, dried
2 tbsp Coconut oil

Instructions


  1. Boil potatoes until tender and set aside
  2. On a dry pan, toast the green tomatoes, garlic and onion until slightly blackened and softened
  3. Blend the green tomatoes, garlic, onion with about 1/4 cup of water
  4. In pan, warm coconut oil and add the potatoes, mushrooms and green beans until slightly softened.
  5. Season mixture with sea salt and oregano
  6. Add the green salsa mixture to the pan with the bay leaves, bring to a simmer  
  7. Simmer for about 10 minutes
  8. Chop the zucchini into large chunks and add to the pan, allow to simmer another 5 minutes 
  9. Serve with rice and tortillas, buen provecho!

Nutrition Facts

Per Portion

Calories 218
Calories from fat 69
Calories from saturated fat 53
Total Fat 7.6 g
Saturated Fat 5.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 0.5 g
Cholesterol 0
Sodium 108 mg
Potassium 1101 mg
Total Carbohydrate 34 g
Dietary Fiber 5.5 g
Sugars 9.4 g
Protein 5.5 g

Dietary servings

Per Portion


Vegetables 4.6

Energy sources


Pygal58%464.7250251121134217.841467110318331%292.38132159692645199.7989264318988210%352.5592213852175111.6509378036291858%31%10%CarbohydratesFatProtein

Meal Type(s)

Main




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