Red Potatoes with Kale, Avocado and Feta

Ingredients

 * 11 oz kale (1 bunch), rinsed and finely chopped (about 8 cups)
 * 1¾ lb red potatoes (4 medium), scrubbed and cut into 1½-inch chunks
 * 6 oz feta cheese, crumbled (about 1 cup)
 * 1 large or 2 small avocados, peeled and diced
 * 2 tbsp balsamic vinegar

Directions

 * 1) Place kale in large, heavy pan.
 * 2) Arrange potato chunks on top of kale, and add 1 cup water.
 * 3) Cover, and bring to a boil.
 * 4) Reduce heat to low, and cook until kale is tender, 15 to 20 minutes.
 * 5) Check about halfway through; add a little water if necessary to keep vegetables from burning.
 * 6) Using slotted spoon, transfer vegetables to serving bowl.
 * 7) Crumble feta over potatoes and kale.
 * 8) Top with avocado, sprinkle with balsamic vinegar and season with pepper.
 * 9) Serve.