Feta Cheese Kale Red Onions Recipes

SAUTéED KALE & RED ONIONS WITH GARLIC AND LEMON

Steps:

• Tear the leaves off the kale into bite-size pieces. Slice the stems into 1 inch long pieces.
• Blanch the stems for 2 to 3 minutes. Remove, place in a strainer, quickly rinse under cold water to halt cooking.
• Blanch the kale leaves for 1 to 2 minutes, and rinse in a strainer under cold water. Drain.
• Heat the oil in a medium skillet and sauté the garlic for 1 minute. Saute the onions for 2 to 3 minutes.
• Add the kale leaves, stems and shoyu soy sauce. Sauté for 2 to 3 minutes, stirring constantly.
• Sprinkle the lemon juice over and toss to mix. Serve immediately after adding the lemon juice or the leaves may loose their bright green color.

ROASTED KALE WITH CRUMBLED FETA

Steps:

• Preheat the oven to 400ºF.
• Line a baking sheet with aluminum foil.
• Place the kale and onion on the prepared baking sheet and drizzle with the oil.
• Season with salt and pepper, then toss to combine.
• Roast the kale and onion in the oven until it begins to wilt, about 5 minutes.
• Stir the kale, then sprinkle with the feta and continue cooking until the feta is browned, about 10 minutes more.
• Serve immediately.
• Enjoy!

KALE AND FETA SALAD

Steps:

• 1. Toast the pumpkin seeds in a medium skillet over medium-high heat, watching carefully, stirring until light brown, about 5 minutes.
• 2. Combine the kale, feta, and onions in a large bowl. Toss with the olive oil, lemon zest, lemon juice, and season with salt and pepper. Scatter the pumpkin seeds over the top and serve.

KALE AND FETA SALAD

Steps:

• Toast the pumpkin seeds in a medium skillet over medium-high heat, watching carefully, stirring until light brown, about 5 minutes.
• Combine the kale, feta and onions in a large bowl. Toss with the olive oil, lemon zest, lemon juice and season with salt and pepper. Scatter the pumpkin seeds over the top and serve.