from Real Simple Magazine, October 2012
-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
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.