Kale, Apple & Feta Salad

 

  

 

Today's recipe is a delicious fall salad of massaged kale, apple, and feta with a garnish of dried cranberries and pine nuts. It's perfect for fall and holiday meals. Choose your kale. If you don't like kale, try baby kale which is softer. Wash well, dry, and remove stems from leaves before chopping. Dice apple and toss with lemon juice.

Kale, Apple, & Feta Salad

Use organic when available. Serves 4 to 6

Ingredients

Salad

• 5 to 6 cups chopped kale
• 1 tsp salt
• 1 large apple diced - I like Granny Smith
•  1 tbsp lemon juice
• 1/2 cup feta cheese
• 1/2 cup dried cranberries, cherries, or raisins
• 1/4 cup pine nuts (or pumpkin seeds, pecan or walnut pieces)

Dressing

• 1/3 cup extra virgin olive oil 
• 2 tbsp apple cider vinegar or white wine vinegar
• 1 garlic clove minced
• 1 tbsp Dijon mustard
• 1 to 2 tbsp maple syrup or honey
• salt and pepper to taste

Instructions

• In a small bowl, combine dressing ingredients
• Whisk until well combined, taste, adjust ingredients as needed
• Place kale in large salad bowl
• Sprinkle vinaigrette on kale and massage with fingers for 2 minutes
• Taste kale & pour more vinaigrette if needed & toss to coat
• Garnish with apples, cranberries, pine nuts, and feta
• Optional garnish of pumpkin seeds or walnut or pecan pieces instead of pine nuts

 

 

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Sauteed Greens & Eggs

 

Many recipes call for sautéed greens – a little olive oil and garlic with spinach, kale, chard, collards. All the greens you can name taste good with olive oil and garlic.  If you want to really raise it a notch, add a couple of shallots, some onions, or leeks. A fine combination of flavors that can start your day with a warm dish, provide a tasty lunch, or even an easy dinner when paired with eggs. Wash the greens, remove the ribs, and chop or tear the leaves.

 

 

I like fried eggs myself, but if you want to cut calories and fat, try poaching eggs to nestle in your greens. Add a crusty slice of bread and your meal is complete.  To make a week of really fast breakfasts, sauté a huge amount of greens and keep in the refrigerator. Each morning, warm some greens and add poached eggs or a dollop of yogurt for a quick start to the day.

Sautéed Greens & Eggs

Use organic when available, makes 4 servings

Ingredients

• 4 cups finely chopped greens like kale (chard)
• 2 shallots
• 2 clove garlic thinly sliced
• 2 tbsp olive oil
• 4 to 8 eggs
• 4 cups water
• 1 tsp apple cider vinegar
• salt and pepper to taste

Instructions

• Add shallots and garlic to olive oil in pan over medium heat
• Cook for a minute
• Add greens
• Toss to coat and cook for 2 to 4 minutes until kale is wilted
• Season with salt and pepper
• Bring water and vinegar to simmer in large skillet
• Remove eggs from shell and add eggs one at a time
• Water in skillet should cover eggs
• Poach eggs until white is set about 5 minutes
• Remove from water with slotted spoon
• Nestle eggs in a plate of greens; serve with crusty bread  Enjoy! 

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