Favorite Kale Salad

I only discovered kale in the last couple of years - and a little reluctantly. But  once I found out about the lacinato variety (also known as dinosaur kale), I was hooked. This recipe is as fun twist on the classic Greek salad and the warm pita is perfect for hummus. Delish!

Greek Kale Salad

serves 4

1 or 2 bunches of kale (about 1.5 pounds), rinsed and large stems discarded

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 paper flakes

salt and freshly ground pepper

1/2 cup cherry tomatoes, halved

1/2 cup pitted Calamata olives, cut into slivers

2 ounces feta cheese (preferably French), crumbled

Preheat oven to 400º. In a large pot of boiling water, cook the kale leaves until just tender (about 5 minutes). Drain, cool slightly, and transfer kale to a clean towel to squeeze dry. Fluff up the leaves, coarsely chop them and transfer to large bowl.

Brush both sides of pitas with olive oil and bake for about 8 minutes, flipping half way through. Cut into wedges.

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 tomatoes, olives and feta to the kale and toss with the dressing. Serve with warm pita wedges and hummus.