Kale and Potatoes with Feta

 I know I've posted quite a few kale recipes, but we have a ton of it in the garden.  I used Red Russian Kale for this recipe because it wilts nicely.  The traditional, curly kale tends to get crispy if I don't watch it closely.  To make this recipe even easier, you can make extra roasted potatoes with another meal and keep the leftovers in the fridge until you want to make this recipe.  The recipe serves 2 as a main dish, but could easily serve 4 as a side dish.

Kale with Potatoes and Feta
Roasted Potatoes (I used 2 Yukon gold potatoes)
1 tablespoon olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 bunch kale, chopped
1/2 jar roasted red peppers, chopped
1/2 jar quartered artichoke hearts
1/4 cup crumbled feta cheese

1) Heat oil in a large skillet over medium heat.  Add garlic, potatoes, and red pepper flakes, and saute 7 minutes, or until potatoes are warm.
2) Add kale, artichoke hearts, and roasted red peppers.  Cook, stirring frequently, for about 5 minutes, or until kale is wilted.
3) Top with feta cheese before serving.