Warm Kale Salad with Lemon and Honey
Ingredients
- 10 cups baby kale leaves, washed and dried
- 4 tbsp. olive oil
- ½ small red onion, chopped or julienned
- 2 cloves garlic, minced
- Juice of one lemon
- Zest of ½ lemon, finely grated or minced
- 2 tsp. honey
- Salt and pepper, to season
- 1 cup cherry tomatoes
- ½ large sweet bell pepper, any color, julienned
- ¼ cup feta cheese, crumbled or cubed
Instructions
- In a medium skillet, over medium-high heat, sauté the onion and garlic in the olive oil until softened.
- Add the lemon juice, lemon zest, salt, pepper and honey.
- Add the bell peppers.
- Cook for a minute or two to slightly reduce the lemon juice..
- Add the tomatoes and cook only until they are warm; they should not burst open.
- Add the baby kale and toss together for only a minute until the kale begins to wilt.
- Remove from heat and serve immediately with the feta cheese on top.