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Red Potatoes with Kale, Avocado and Feta

Vegetarian Times Issue: January 1, 2005   p.52

Combining the hot greens and potatoes with avocados and feta—which softens and melts slightly—gives this simple recipe a striking mix of textures.

Directions

  1. Place kale in large, heavy pan. Arrange potato chunks on top of kale, and add 1 cup water. Cover, and bring to a boil. Reduce heat to low, and cook until kale is tender, 15 to 20 minutes. Check about halfway through; add a little water if necessary to keep vegetables from burning.
  2. Using slotted spoon, transfer vegetables to serving bowl. Crumble feta over potatoes and kale. Top with avocado, sprinkle with balsamic vinegar and season with pepper. Serve.

Member Rating: 1111

ingredient list

Serves 4

  • 11 oz. kale (1 bunch), rinsed and finely chopped (about 8 cups)
  • 1 3/4 lb. red potatoes (4 medium), scrubbed and cut into 1 1/2-inch chunks
  • 6 oz. feta cheese, crumbled (about 1 cup)
  • 1 large or 2 small avocados, peeled and diced
  • 2 Tbs. balsamic vinegar

Nutritional Information

Per SERVING:

Calories 400
Protein 13g
Total fat 17g
Saturated fat 8g
Carbs 50g
Cholesterol 40mg
Sodium 520mg
Fiber 8g
Sugars 7g
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