Feta And Kale Tart Recipes

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MEDITERRANEAN KALE WITH FETA



Mediterranean Kale With Feta image

Adopted from the Clean Eating Magazine fall 2008, courtesy of ALSKANN in the Cookbook Swap (fall 2008) I love feta and kale. Never thought to put together. This looks scrumptious. The article aslo states that greens are interchangeable. I may try this with swiss chard as I have it in the garden.

Provided by Chef1MOM-Connie

Categories     Greens

Time 18m

Yield 4 serving(s)

Number Of Ingredients 6

4 -6 cups water
1 teaspoon fresh lemon juice
1/4 teaspoon balsamic vinegar
1 bunch kale (medium, chopped into 1/4 in pieces (about 4 cups)
1 ounce feta cheese, reduced fat, crumbled
8 kalamata olives, pitted and halved

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.

FETA AND KALE TART



Feta and Kale Tart image

Can't remember where I found this, but it's wonderful! The description reads: "Here kale is used in a tart in much the same way spinach would be used. Feta balances the strong flavor. The tart is wonderful just out of the oven or reheated the next day. After that, the taste of the cooked kale becomes a little strong."

Provided by lecole54

Categories     Cheese

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 unbaked 9-inch pie crust
8 ounces kale, tough stems discarded, rinsed well
1 -2 teaspoon olive oil
1/2 medium onion, cut into 1/4-inch dice
salt
1 tablespoon dill, finely chopped
1 tablespoon flat leaf parsley, finely chopped
3 large eggs
1 egg yolk
1/2 cup heavy cream
2 teaspoons cornstarch
1/2 cup 2% low-fat milk
pepper, freshly ground to taste
1/4 teaspoon nutmeg, freshly grated
4 ounces feta cheese, crumbled (1 cup)

Steps:

  • Roll out the single-crust pie dough; press it into a 9-inch pie plate, tart pan or a springform pan with a removable bottom. Refrigerate until ready to fill. Preheat the oven to 350 degrees.
  • Bring a pot of salted water to a boil over high heat. Add the kale and cook for 30 seconds, then immediately drain the kale into a colander. Squeeze out as much water as possible. As soon as the kale is cool enough to handle coarsely chop it and set it aside; there should be 1 cup.
  • Add just enough oil to lightly coat the bottom of a medium skillet. Heat over medium-high heat, then add the diced onion. Cook for 2 to 3 minutes, until the onion softens. Add the chopped kale and a pinch of salt; cook for 1 to 4 minutes or until the excess moisture has evaporated. Remove from the heat, then add the dill and parsley, stirring to combine.
  • Whisk the eggs and egg yolk together in a large mixing bowl, then add the cream and stir to incorporate.
  • Combine the cornstarch and milk in a measuring cup, stirring to mix well, then add it to the egg-cream mixture in the bowl. Add pepper to taste and the nutmeg, whisking to combine.
  • Scatter the kale-onion mixture over the prepared pie dough, then evenly distribute the crumbled feta over the vegetable mixture. Pour the egg mixture on top.
  • Bake for 45-50 minutes, until the tart is set and the crust is lightly browned. Let it sit for 15 minutes before serving.

KALE AND FETA SALAD



Kale and Feta Salad image

I've been making variations of this salad for years. I recently learned how to massage the kale and it makes a huge difference. I had a friend ask for my recipe and I realized I don't have one. This is my first attempt at writing a recipe, so please let me know how it works out! I like to change up the ingredients: sometimes a pear instead of an apple, cranberries instead of currants, Parmesan instead of feta, etc. Great as a side dish or by itself the next day for lunch!

Provided by Leslie

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 15m

Yield 8

Number Of Ingredients 7

1 bunch kale, large stems discarded, leaves finely chopped
½ teaspoon salt
1 tablespoon apple cider vinegar
1 apple, diced
⅓ cup feta cheese
¼ cup currants
¼ cup toasted pine nuts

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.

Nutrition Facts : Calories 101.9 calories, Carbohydrate 12.4 g, Cholesterol 9.3 mg, Fat 4.8 g, Fiber 2 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 287.4 mg, Sugar 5.4 g

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