Red Potatoes with Kale, Avocado and Feta
Combining the hot greens and potatoes with avocados and fetawhich softens and melts slightlygives this simple recipe a striking mix of textures.
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Combining the hot greens and potatoes with avocados and fetawhich softens and melts slightlygives this simple recipe a striking mix of textures.
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
- 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.
- 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