Green Kale Salad
INGREDIENTS
2 bunches of kale, large stems discarded
2 whole-wheat pita breads
¼ cup extra virgin olive oil, plus more for brushing
2 T. fresh lemon juice
¼ t. crushed red pepper
Salt and freshly ground pepper
½ cup cherry tomatoes, halved
1/3 cup pitted kalamata olives, cut lengthwise into silvers
2 ounces feta cheese, crumbled (2/3 cup)
DIRECTIONS
1. Preheat oven to 400. In a large pot of boiling water, cook kale
leaves until just tender; 3 to 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.
2. Brush both sides of the pita breads with olive oil and bake for
about 8 minutes, or until crisp. Cut the pita into wedges.
3. 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.
Adapted from a recipe found at www.foodandwine.com; submitted by the
farmers at Eaton's Creek Organics
