Adapted from Cooking Light
6 cups coarsely chopped kale (about 1 pound)
3 cups cubed red potato (about 1 pound)
1 cup water
1/2 teaspoon salt
1 teaspoon vegetable oil
1/4 teaspoon crushed red pepper
3 garlic cloves, thinly sliced
1. Combine first 4 ingredients in a skillet; bring to a boil. Cover, reduce heat to medium, and cook 10 minutes.
2. Uncover; cook over high heat until water evaporates. Spoon kale mixture into a bowl; set aside, and keep warm.
Heat oil in skillet over medium-low heat. Add pepper and garlic; saute 3 minutes. Spoon over vegetables; toss.
Note: Substitute collard greens for kale, if desired.