Greek Kale Saladby Julie Horton - Tuesday, July 31, 2012
Kale packs a punch, many believe it to be a perfect food, packed with antioxidants, vitamin C and K, high in lutein and beta carotene. But, many folks just don’t know what to do with the stuff so since kale is in season we thought we’d help. Plus this wonderful recipe requires very little cooking a bonus as we try and make it through one of the hottest summers on record. Throw in some hard crusty bread and you’ve got a complete summer meal.
1 ¾ lbs of kale, large stems removed
½ cup of grape tomatoes, halved
1/3 cup pitted kalamata olives, cut lengthwise into slivers
2 ounces (2/3 cups) of feta cheese crumbled
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
¼ teaspoon crushed red pepper flakes
Cook kale leaves about 5 minutes, or until just tender in a large pot of boiling water. Drain and rinse under cold water to cool. Move the kale to a clean towel and squeeze dry – if you have a salad spinner you can spin the kale and then squeeze. Fluff the leaves, coarsely chop and move to a large serving bowl. If you’d like to save time and trouble look for baby kale in the supermarket and use raw.
In a small bowl or measuring cup combine the olive oil, lemon juice, crushed red pepper and season with salt and pepper.
Add the tomatoes, olives and crumbled feta to the kale and toss. Add the dressing and toss to coat. Serve with a baguette or other crusty bread.
Recipe Adapted from Food and Wine magazine.