Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Life

Red Potatoes with Kale, Avocado and Feta

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

Get full access to Outside Learn, our online education hub featuring in-depth yoga, fitness, & nutrition courses, when you sign up for Outside+.

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

Servings
SERVING

Ingredients

  • 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

Preparation

  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.

Nutrition Information

  • Serving Size Serves 4
  • Calories 400
  • Carbohydrate Content 50 g
  • Cholesterol Content 40 mg
  • Fat Content 17 g
  • Fiber Content 8 g
  • Protein Content 13 g
  • Saturated Fat Content 8 g
  • Sodium Content 520 mg
  • Sugar Content 7 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g