This is a good recipe for people who haven't yet fallen in love with kale. The strong flavors of the feta and olives, together with the acid of the lemon juice, set the kale's flavor to the background.
- 2 bunches of kale, large stems discarded or saved for another use (my dog Moe loves them too)
- 2-4 T extra virgin olive oil, to taste or preference
- 2 T. fresh lemon juice
- 1/4 t. crushed red pepper
- Salt and freshly ground pepper
- 1/2 cup cherry tomatoes, halved
- 1/3 cup pitted kalamata olives, cut lengthwise into silvers
- 2 ounces feta cheese, crumbled (about 2/3 cup)
1. 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. 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.
