Mediterranean Kale With Feta

Adopted from the Clean Eating Magazine fall 2008, courtesy of ALSKANN in the Cookbook Swap (fall 2008) I love feta and kale. Never thought to put together. This looks scrumptious. The article aslo states that greens are interchangeable. I may try this with swiss chard as I have it in the garden.

• Ready In: 18 mins
• Serves: 4

Ingredients

• 4 -6  cups water
• 1  teaspoon fresh lemon juice
• 1⁄4 teaspoon  balsamic vinegar
• 1  bunch kale (medium, chopped into 1/4 in pieces (about 4 cups)
• 1  ounce feta cheese, reduced fat, crumbled
• 8  kalamata olives, pitted and halved

Directions

1. Bring to boil water in large shallow pan. Meanwhile, stir tgether lemon juice and balsamic vinegar and set aside.
2. submerge kale greens in boiling water, pressing down kale into water. cook for 2 minutes.
3. remove kale with skimmer letting water drain for 2-3 minutes. Place on large plate.
4. Sprinkle with feta cheese and lemon/vinegar mix. Top with kalamat olive halves and serve.
5. cooking time includes bringing water to boil. times will vary based on depth of pot.