I'm passing along a simple dish that my (nearly 75-year-old, mother of 10!) yoga teacher described years ago. It was inspired by, you guessed it, what was being delivered from the farm that week, and I'll do my best to convey it.
1. Steam your scrubbed (and unpeeled), largely-cubed red potatoes for about 5 minutes in a covered saucepan, in a shallow amount of salted water. For even more saltiness and flavor, add a little anchovy to the water, too.
2. Just before the potatoes are done, squeeze fresh lemon over them, then toss in your well-washed , largely-chopped (and de-stemmed) kale. Put the lid back on and let that steam for 1-2 minutes more until everything is cooked to your liking.
3. Drain off any excess water and, if you like a little heat, sprinkle some red pepper flakes over the dish, toss everything, and it's ready!
Message me or post here if you need more clarification!
Image from: https://www.countrycrock.com/recipe/roasted-potatoeskale-53691