Wilted Kale Salad With Tomatoes And Feta

1. 1

   Trim and separate the kale leaves from the stems and cut the leaves into quarters. Set aside.

2. 2

   Heat olive oil in a large saute pan on medium heat. Add minced garlic and cook until fragrant, about 2 minutes. Add the kale and vegetable stock. Heat the pan to medium-high and saute to combine. Cover the pan for about 5 minutes or until the kale has absorb the majority of the vegetable stock.

3. 3

   Add the diced tomatoes to the pan and stir until the tomatoes have cooked down. Season with salt and pepper and continue to stir to combine. Remove from heat and place the wilted salad in a large bowl. Top with the crumbled feta and lemon juice. Toss to combine and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.