Prep 10 mins
Cook 15 mins
Kale has higher antioxidants then most vegetables and fruits. One cup provides nearly the same amount of vitamin C as an orange. Kale is high in lutein, and an excellent source of vitamin K. Adapted from Food & Wine magazine.
- 1 3⁄4 lbs kale, large stems removed
- 1 whole wheat pita bread
- 1⁄4 cup extra virgin olive oil, plus more for brushing
- 2 tablespoons fresh lemon juice
- 1⁄4 teaspoon crushed red pepper flakes
- salt and pepper
- 1⁄2 cup grape tomatoes, halved
- 1⁄3 cup pitted kalamata olive, cut lengthwise into slivers
- 2 ounces feta cheese, crumbled (2/3 cup)
- Preheat the oven to 400°F.
- In a large pot of boiling water, cook the kale leaves about 5 minutes, or until just tender. Drain and rinse under cold water to cool. Move the kale to a clean towel and squeeze dry. Fluff the leaves, coarsely chop them and move to a large bowl.
- Brush both sides of the pita breads with olive oil and bake 8 minutes, or until crisp. Cut the pita into wedges.
- 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. Enjoy!
My husband and I love this! I've experimented with different kinds of tomatoes - Sungold, or even chopped up Early Girl and heirloom varieties - and occasionally added sweet or bell peppers. Simple, quick to throw together, and delicious!
This is an interesting use of kale. While it will not replace romaine, it does give the salad a nice chewy texture. I made this using seeded, diced roma tomatoes. The only things I might add would be some thinly sliced red onions and cucumbers to the salad. The dressing would be nice with some oregano.