Red Potatoes with Kale, Avocado and Feta

1. 1

   Place kale in large, heavy pan.

2. 2

   Arrange potato chunks on top of kale, and add 1 cup water.

3. 3

   Cover, and bring to a boil.

4. 4

   Reduce heat to low, and cook until kale is tender, 15 to 20 minutes.

5. 5

   Check about halfway through; add a little water if necessary to keep vegetables from burning.

6. 6

   Using slotted spoon, transfer vegetables to serving bowl.

7. 7

   Crumble feta over potatoes and kale.

8. 8

   Top with avocado, sprinkle with balsamic vinegar and season with pepper.

9. 9

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.