Name: Red Potatoes with Kale, Avocado and Feta
Ingredients: 11 oz. kale (1 bunch), rinsed and finely chopped (about 8 cups); 1 3/4 lb. red potatoes (4 medium), scrubbed and cut into 1 1/2-inch chunks; 6 oz. feta cheese, crumbled (about 1 cup); 1 large or 2 small avocados, peeled and diced; 2 Tbs. balsamic vinegar

Why it works: Kale and avocado share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 54 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓

The recipe

Time15 to 20 minutes

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

11 oz. kale (1 bunch), rinsed and finely chopped (about 8 cups)
1 3/4 lb. red potatoes (4 medium), scrubbed and cut into 1 1/2-inch chunks
6 oz. feta cheese, crumbled (about 1 cup)
1 large or 2 small avocados, peeled and diced
2 Tbs. balsamic vinegar

Directions

Cook the vegetables

Place kale in large, heavy pan.
Arrange potato chunks on top of kale, and add 1 cup water.
Cover, and bring to a boil.
Reduce heat to low, and cook until kale is tender, 15 to 20 minutes.
Check about halfway through; add a little water if necessary to keep vegetables from burning.

Assemble and serve

Using slotted spoon, transfer vegetables to serving bowl.
Crumple feta over potatoes and kale.
Top with avocado, sprinkle with balsamic vinegar and season with pepper.
Serve.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

Kale + avocadotop 4% of all pairs

Aroma overlapstrong

Mentioned together54 recipes

Shared aroma: coumarin (sweet, hay).
Kale + potatotop 5% of all pairs

Aroma overlaplow

Mentioned together171 recipes

Shared aroma: coumarin (sweet, hay).
Potato + avocadotop 7% of all pairs

Aroma overlapstrong

Mentioned together111 recipes

Shared aroma: nonanal (fat, citrus).
Feta cheese + vinegartop 7% of all pairs

Aroma overlapmoderate

Mentioned together402 recipes

Shared aroma: isoamyl acetate (banana, pear).
Potato + feta cheesetop 8% of all pairs

Aroma overlapstrong

Mentioned together98 recipes

Shared aroma: methyl 2-methylbutyrate (apple, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Kale: Becomes tender as it cooks and forms the leafy base of the salad.
Red potatoes: Hold their shape when cooked and add starchy body to the salad.
Feta cheese: Adds salty, tangy richness that contrasts with the vegetables.
Avocados: Add creamy fat and moisture that softens the salad's texture.
Balsamic vinegar: Adds acidity and sweetness that brighten the rich ingredients.

The step that matters

Check the pan halfway through cooking. With little water in a heavy pan, the vegetables can scorch on the bottom before the kale is tender. Adding a little water keeps them moist and cooking evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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Red Potatoes with Kale, Avocado and Feta