Every month Vegetarian Times has recipes with five ingredients or fewer. They’re great inspiration when we begin to fall into the rut of using prepared foods. The recipes are simple, yet elegant and inventive. It’s just enough to jumpstart cooking “real” food again. Here’s one of our favorites:

  • Chop 1 bunch kale or collard greens, put in pot.
  • Cut 4 or 5 small-medium red potatoes into 1-inch dice, or about the size you think will cook in 15 minutes. Layer these on top of the greens.
  • Add one cup water, cover and simmer 15-20 minutes until potatoes are done.
  • With a slotted spoon, transfer the greens and potatoes into a serving bowl.
  • Cover with 6-8 ounces crumbled feta cheese, a couple tablespoons balsamic vinegar, and a diced avocado or two.