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.