Ingredients
Scale
- Marinated feta (recipe here) with olive oil
- 2 – 4 cups (packed) of kale leaves, ribs removed, chopped
- Juice of 1/2 – 1 lemon
- 1 – 2 Tablespoons olive oil from marinated feta (see above)
- Toasted almonds or pine nuts (pinons)
- Freshly ground pepper, to taste
Instructions
- At least 2 hours before serving but preferably at least 12 – 24 hours ahead of time, marinate the feta – recipe here.
- About 30 mins ahead of time, set out the marinated feta to let the olive oil “melt”. Prepare the kale leaves by removing the ribs (which are bitter), chopping and putting it in a large bowl … then juice the lemon. (Use half of a lemon for 2 cups kale or a whole lemon for 4 cups.)
- In a small bowl, whisk together the lemon juice and olive oil from the marinated cheese. Drizzle the lemon-oil over the leaves and toss to mix, then use your fingers to massage the lemony garlic goodness into the kale.
- Divide onto individual salad plates or pour it all into a community salad bowl and top with crumbled marinated feta and toasted almonds to your liking. Top with freshly ground pepper, to taste.
Notes
“Cook time” here is the time to marinate the feta.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2018, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.