Mediterranean Kale With Feta

Submitted by Chef1MOM-Connie

"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: 18mins
• Ingredients: 6
• 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.

Reviews

[Leggy Peggy]

What a yummy healthy lunch! I doubled the dressing and used the posted amount of feta and olives. Very tasty result, but I agree with Kiwi Kathy -- the olives are unnecessary and, in a way, they compete with the dressing. Thanks for posting. Kale is so good for us that having more kale recipes in the world is a wonderful thing.

 

[PaulaG]

I loved how healthy this is and so quick to make. The water was salted and I used more lemon juice and balsamic vinegar than the recipe called for. Actually I might add a touch more vinegar next time. Made for Aussie Swap April 2011.

 

[Kiwi Kathy]

An interesting and tasty recipe. For me, the feta worked well with the kale, but next time I would omit the olives as they seeemed a bit unnecessary. MAde for Aussie / Kiwi Swap 2010.