Kale salad recipes Ingredients
Greek Kale Salad
1. 1 3/4 pounds kale, large stems discarded (3/4 pound leaves)
2. 2 whole-wheat pita breads
3. 1/4 cup extra-virgin olive oil, plus more for brushing
4. 2 tablespoons fresh lemon juice
5. 1/4 teaspoon crushed red pepper
6. Salt and freshly ground pepper
7. 1/2 cup grape tomatoes, halved
8. 1/3 cup pitted Calamata olives, cut lengthwise into slivers
9. 2 ounces feta cheese, preferably French, crumbled (2/3 cup)
10. Preheat the oven to 400°. In a large pot of boiling water, cook
the kale leaves until just tender, about 5 minutes. Drain and rinse
under cold water to cool. Transfer the kale to a clean kitchen towel
and squeeze dry. Fluff up the leaves, coarsely chop them and transfer
to a large bowl.
11. Brush both sides of the pita breads with olive oil and bake for
about 8 minutes, or until crisp. Cut the pita into wedges.
12. In a small bowl, combine the 1/4 cup of olive oil with the lemon
juice and crushed red pepper and season with salt and pepper. Add
the grape tomatoes, olives and crumbled feta to the kale and toss.
Add the dressing and toss to coat. Serve the kale salad with the toasted
pita wedges.
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