Kale And Feta Salad Recipes

Steps:

• Bring to boil water in large shallow pan. Meanwhile, stir tgether lemon juice and balsamic vinegar and set aside.
• submerge kale greens in boiling water, pressing down kale into water. cook for 2 minutes.
• remove kale with skimmer letting water drain for 2-3 minutes. Place on large plate.
• Sprinkle with feta cheese and lemon/vinegar mix. Top with kalamat olive halves and serve.
• cooking time includes bringing water to boil. times will vary based on depth of pot.

Steps:

• Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into the kale.

Steps:

• Toast the pumpkin seeds in a medium skillet over medium-high heat, watching carefully, stirring until light brown, about 5 minutes.
• Combine the kale, feta and onions in a large bowl. Toss with the olive oil, lemon zest, lemon juice and season with salt and pepper. Scatter the pumpkin seeds over the top and serve.

Steps:

• Bring water to a boil in a saucepan. Stir quinoa into the boiling water, reduce heat to medium-low, place cover on the saucepan, and cook until water absorbs into the quinoa, about 12 minutes. Remove saucepan from heat and let rest covered for 5 minutes. Remove cover and allow quinoa to cool completely.
• Put kale in a large mixing bowl.
• Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.

Steps:

• Bring a large pot of water to a boil.
• Put in the kale and cook 2 minutes (it should be bright green), drain immediately, put under cold water.
• Coarsely chop the Kale.
• In the same pan heat the oil and cook the garlic and onions for about 4 minutes until the onions are clear and the garlic is golden.
• Add a tbsp of water as you are cooking them and it will steam the onions and keep them soft.
• Add kale, salt, pepper half of the feta cheese and the broth.
• Stir and heat through.
• Crumble the remaining feta cheese over the veggies just before serving.

Steps:

• Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 10 mins until mostly tender, drain and leave to steam dry. Toss the potatoes in a large roasting tin with the garlic, drizzle over 1 tbsp oil and season. Roast for 20 mins.
• While the potatoes are roasting, squeeze half the lemon juice over the shallot and half of the kale, season, then massage gently to encourage the kale to soften.
• Remove the garlic cloves from the oven. Put the rest of the kale on top of the potatoes, drizzle over a little oil, season and return to the oven for 5 mins until crisp.
• Meanwhile, blitz the garlic, avocado, mustard, remaining oil and lemon juice together, add enough water to create a smooth dressing and season to taste. Mix the potatoes and cooked kale into the raw kale salad and tip onto a platter. Drizzle over the dressing, then top with the feta, chilli flakes and pumpkin seeds.

Steps:

• Cover farro with 3 inches of water in a medium saucepan. Bring to a boil, then reduce heat to a simmer and cook, uncovered, until grains are tender, 30 to 35 minutes. Drain and let cool completely.
• Transfer farro to a large bowl and add kale, onion, sliced mint, lemon zest and juice, and oil. Toss until farro is well coated. Season with salt and pepper, then sprinkle with feta. Let stand 30 minutes before serving, topped with small mint leaves. Salad can be stored in refrigerator up to 2 days.