Ingredients
1 3/4 lb. kale
2 whole-wheat pita breads
1/4 c. extra-virgin olive oil
2 tbsp. fresh lemon juice
1/4 tsp. crushed red pepper
Salt and freshly ground pepper
1/2 c. grape tomatoes
c. pitted calamata olives
2 oz. crumbled feta cheese
Preparation
Step 1Preheat the oven to 400°F. In a large pot of boiling water, cook the kale leaves until just tender, about 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.Step 2Brush both sides of the pita breads with olive oil and bake for about 8 minutes, or until crisp. Cut the pita into wedges.Step 3In 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.
