I’d fallen out of my love affair with kale recently. It
wasn’t anything personal, I think I was just sick of my usual ways of preparing
it. I was still picking up large bunches of the stuff every week, but aside
from throwing it in smoothies, I started to notice it was going bad before I
was finishing it off. Who was I?!
Never one to waste food, I knew I needed to snap out of my
bad habit…and fast! Sure, I suppose it could’ve been as easy as stopping the
weekly kale purchase, but I already had a huge bag of it in my fridge.
Thankfully, I had ripped two pages of a Real Simple magazine out several months
ago, which highlighted ten different ways to use the superfood. I opted for the
kale, broccoli, and feta sauté, in part because I love anything with kalamata
olives!
Two bites in, and I was officially over my kale break-up.
The feta and olives added pops of color and a wonderful saltiness to all that
green! I gladly packed up the leftovers for my lunch the next day, and next
time I find myself in a kale conundrum, it’s this recipe I’ll return to!
One Year Ago: Mocha Almond Fudge Ice Cream
Two Years Ago: Sweet and Salty Brownies
Three Years Ago: Raspberry Citrus Bars
Kale, Broccoli, and Feta Saute
from Real Simple Magazine, October 2012
Ingredients:
-3 tbsp olive oil
-4 cups broccoli florets
-kosher salt & black pepper
-1 medium bunch kale, thick stems removed and leaves torn into bite sized pieces
-2 oz. feta, crumbled
-1/4 cup kalamata olives, pitted and slivered
Directions:
1. Heat the oil in a large skillet over medium-high heat. Add the broccoli, season with 1/2 tsp salt and 1/4 tsp pepper, and cook, tossing occasionally, until tender 8-10 minutes.
2. Add the kale and cook, tossing occasionally, until tender, 6-8 minutes more. Fold in the feta and olives.
