Recipe from The Farm: Greek Kale Salad


Many thanks to Tana Comer of Eaton's Creek Organics in Joelton, TN for sending us the following recipe. We love kale, but had never tried it like this, and had a hard time imagining how it would taste. It's good! This would be a good recipe for people who haven't yet fallen in love with kale. The strong flavors of the feta and olives, combined with the acid of the lemon juice, set the kale's flavor to the background.

We recommend dressing this salad immediately before serving, as we found the flavors to dull considerably after a few hours.

  • 2 bunches of kale, large stems discarded
  • 2 whole-wheat pita breads
  • 1/4 cup extra virgin olive oil, plus more for brushing
  • 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 (2/3 cup)

1. Preheat oven to 400. 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. Brush both sides of the pita breads with olive oil and bake for about 8 minutes, or until crisp. Cut the pita into wedges.

3. 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.

Adapted from a recipe found at www.foodandwine.com; submitted by the farmers at Eaton's Creek Organics.



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