Adapted from Cooking Light magazine
6 cups coarsely chopped kale (about 1 pound)
3 cups (about 1 pound) cubed red potato or any farm potato
1 cup water
1/2 teaspoon salt
1 teaspoon vegetable oil
1/4 teaspoon crushed red pepper
3 garlic cloves, thinly sliced
Combine first 4 ingredients in a skillet; bring to a boil. Cover, reduce heat to medium, and cook 10 minutes. 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; sauté 3 minutes. Spoon over vegetables; toss.
Note: You can substitute collard greens for the kale. Serves 5.