All hail the Kale!!? It's bright and beautiful and so good for us. It's delicious raw in salads, cooked into soups, or baked and eaten all by itself. It's so versatile - no wonder everyone loves it!!??
I love that it's hearty enough to stand up to a bit of heat, but still leafy like a lettuce. There are so many different varieties of kale - I don't discriminate - I love them all. I used two kinds of kale for this recipe…Red Russian from my garden and Chou Vert Frise' (or French Kale) from the grocery store. The Red Russian has bigger flat blueish leaves with purple stems and veins. The French kale is dark green with curly edges around all the leaves. It's almost unbelievable to me that I live in Massachusetts, it's December 16th and I'm still eating kale from my garden. Woohoo!!
One of my favorite preparations is super-simple but so amazing: baked Kale, fresh Tomato and French Feta. The end. The juice of the tomatoes mixed with the creaminess of the feta coats the leaves with it's own velvety, tangy dressing.
Since the kale leaves are so curly you really have to massage the olive oil into them before you bake them.
I like to chop them up after they come out of the oven since they shrink a bit while baking. Then I add the tomatoes and feta and ta-dah…you have yourself one healthy, delicious and filling masterpiece!? Enjoy!??
Kale Salad with French Feta
Hearty kale perfectly balanced in this salad with fresh tomatoes and French feta
- 1 bunch of Kale
- 5 Campari tomatoes, diced
- 3 ounces French feta, crumbled
- 2 tablespoons extra light olive oil
- Salt and pepper to taste
- Preheat the oven to 350 degrees.
- Rinse the kale and dry completely. Tear kale into pieces and remove stems. Place in a large bowl and drizzle with olive oil, then massage the oil into kale leaves. Sprinkle with salt and pepper while tossing.
- Bake the kale for 7-8 minutes. Remove form the oven just before the kale starts to get crunchy.
- Chop kale into 1-½ inch pieces.
- Toss with tomato and feta then serve.
- If you'd like you can serve the salad with fresh lemon wedges or squeeze a little lemon over the salad for more flavor.
- French feta is much creamier than regular feta. Trust me it will rock your block! Of course if you can't find it, regular feta will work as well. If that's the route you choose, add a smidge of lemon juice to amp up the flavor.
Serving Size6-8 ounces
Amount Per Serving Calories 92Total Fat 8gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 13mgSodium 189mgCarbohydrates 4gFiber 1gSugar 2gProtein 3g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!
I've only really liked kale using your recipes so I will have to check this one out! Looks great!