Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400°F. | 2. In a large pot of boiling water, cook the kale leaves about 5 minutes, or until just tender. Drain and rinse under cold water to cool. Move the kale to a clean towel and squeeze dry. Fluff the leaves, coarsely chop them and move to a large bowl. | 3. Brush both sides of the pita breads with olive oil and bake 8 minutes, or until crisp. Cut the pita into wedges. | 4. In a small bowl, combine the 1/4 cup of olive oil with the lemon juice and crushed red pepper and season with salt and pepper. Add the grape tomatoes, olives and crumbled feta to the kale and toss. Add the dressing and toss to coat. Serve the kale salad with the toasted pita wedges. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
kale	1 3/4			13.72	2.45	1.1984	0.2604
wheat pita bread	1			-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
red pepper flake	1/4	teaspoon	crushed	-	-	-	-
salt pepper				-	-	-	-
grape tomato	1/2	cup		-	-	-	-
kalamata olive	1/3	cup	pitted cut	-	-	-	-
feta cheese	2	ounces	crumbled	149.688	2.319	8.0571	12.0658

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.