Mediterraneankalewithfeta Recipes
MEDITERRANEAN KALE
Delicious.
Provided by Julia Phillips
Categories Side Dish Vegetables Greens
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the kale, recover, and steam until just tender, 7 to 10 minutes depending on thickness.
- Whisk together the lemon juice, olive oil, garlic, soy sauce, salt, and black pepper in a large bowl. Toss steamed kale into dressing until well coated.
Nutrition Facts : Calories 91.1 calories, Carbohydrate 14.5 g, Fat 3.2 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 0.4 g, Sodium 107.8 mg, Sugar 0.2 g
MEDITERRANEAN KALE WITH FETA
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
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.
MEDITERRANEAN KALE SALAD
Delicious, flavorful, gourmet Mediterranean kale salad.
Provided by Pitbbull87
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 55m
Yield 8
Number Of Ingredients 14
Steps:
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
- Bring another pot of water to a boil. Add tomatoes, reduce heat, and cook until tender, about 5 minutes. Remove from heat.
- Heat butter in a skillet over medium-high heat. Saute garlic and shallot in the hot butter with lemon juice until softened, about 5 minutes. Remove from heat.
- Transfer tomatoes, garlic mixture, Parmesan cheese, and 1/4 cup olive oil to the bowl of a food processor. Blend for 30 seconds.
- Mix quinoa, chickpeas, kale, and bell pepper in a mixing bowl. Top with tomato dressing, garnish with artichokes and feta cheese, and serve.
Nutrition Facts : Calories 471.2 calories, Carbohydrate 59.8 g, Cholesterol 33.7 mg, Fat 21 g, Fiber 11.4 g, Protein 19.1 g, SaturatedFat 8.2 g, Sodium 733.7 mg, Sugar 1.5 g
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