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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. Ingredients:
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) |
Directions:
1. Preheat the oven to 400°F.
2. 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.
3. Brush both sides of the pita breads with olive oil and bake 8 minutes, or until crisp. Cut the pita into wedges.
4. 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!
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