Thursday, April 19, 2012

Greek Kale Salad




Our garden is starting a Spring harvest. Kale is still small, yet I know my dinosaur kale will soon yield abundantly.  Here's what we are having for dinner tonight.

1 3/4 pounds kale, large stems discarded (3/4 pound leaves)
2 whole-wheat pita breads
1/4 cup extra-virgin olive oil, plus more for brushing
2 tablespoons fresh lemon juice
1/4 teaspoon crushed red pepper
Salt and freshly ground pepper
1/2 cup grape tomatoes, halved (sub seasonal veggies, sliced radishes or grated carrots)
1/3 cup pitted Kalamata olives, cut lengthwise into slivers
2 ounces feta cheese, preferably French, crumbled (2/3 cup)

Now go put some Slugo around your lettuce starts!

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