Andy Montoya
Kale and feta cheese is a winning combination. Kale is a versatile leafy green vegetable packed with vitamins and antioxidants. It can be enjoyed raw in salads, blended into smoothies, or cooked in various dishes. Feta cheese, made from sheep's and goat's milk, adds a creamy texture and a tangy flavour to the dish. Together, they can be used in a variety of recipes, including salads, casseroles, and baked dishes.
Characteristics and their values:
| Characteristics | Values |
|---|---|
| Dish type | Salad, Breakfast Casserole, Baked Vegetables |
| Ingredients | Kale, Feta Cheese, Olive Oil, Lemon Juice, Salt, Pepper, Mint, Parsley, Tomatoes, Cucumber, Red Onion, Chickpeas, Apple, Currants, Pine Nuts, Garlic, Olives, Water, Bread |
| Diet | Can be made vegan |
| Prep/Cook time | Quick and easy |
| Season/Weather | Perfect for summer |
| Serving | Can be served as an appetizer, side dish, or light lunch |
| Storage | Leftovers can last about 4 days if stored in an airtight container |
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What You'll Learn
How to make a kale and feta breakfast casserole
This recipe is simple and flexible, and the combination of kale and feta is a winner. You can also add other ingredients to adapt it to your taste.
Ingredients
- A generous bunch of fresh kale
- Feta cheese
- Olive oil or non-stick spray
- Onion
- Garlic
- Salt
- Other ingredients of your choice, such as spinach, eggs, or dill
Method
- Preheat your oven to 350–375°F/190°C.
- Spray a 9" x 13" casserole dish with olive oil or non-stick spray.
- Chop up the kale, removing any larger rib pieces. If your kale is limp, crisp it in ice-cold water and spin it dry.
- Sauté the kale in olive oil until it wilts and starts to soften, about 2–5 minutes, depending on the type of kale you are using.
- Put the sautéed kale in the bottom of the casserole dish.
- Crumble the feta, then sprinkle a generous amount over the kale.
- Add any other ingredients of your choice. For example, you could sauté some onion and garlic and add them to the dish.
- Bake in the oven for 7–8 minutes, or until the kale is tender and the feta is slightly melted.
Enjoy your kale and feta breakfast casserole!
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Baked tomatoes and feta with kale
Ingredients:
- 400g ripe small tomatoes (such as plum or cherry), halved
- A block of feta cheese
- Extra virgin olive oil
- Dried oregano
- 1 bunch of kale, stems discarded, leaves finely chopped
Instructions:
- Preheat your oven to 220C/Fan200C/425F/gas mark 7.
- Add the tomatoes and kale to a baking dish and mix well.
- Make a space in the middle of the dish and add the block of feta.
- Place the baking dish in the middle of the oven and cook for 15 minutes.
- Once cooked, drizzle with extra virgin olive oil and sprinkle with dried oregano.
You can also try adding some extra ingredients to this dish, such as onion, garlic, olives, or pine nuts, to create a more substantial meal.
Grilled vegetables like sweet potato or squash wedges would also be a tasty addition.
Enjoy your baked tomatoes and feta with kale!
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Lemony kale salad with feta
This refreshing and tangy lemony kale salad with feta cheese is perfect for summer and can be served as an appetizer, side dish, or light lunch. Here is a detailed recipe for preparing it:
Ingredients:
- Curly kale or Dino kale
- Feta cheese
- Olive oil
- Lemon juice
- Salt
- Pepper
- Fresh herbs (mint, parsley, etc.)
- Cherry tomatoes
- Cucumber
- Red onion
- Chickpeas
Method:
- Remove the large stems from the kale leaves and wash them thoroughly.
- Dry the kale leaves with a clean towel.
- Chop the kale into bite-sized pieces.
- Place the chopped kale in a large bowl and drizzle with lemon juice, olive oil, and a pinch of salt.
- Gently massage the dressing into the kale for about 30 seconds to 1 minute. This helps break down the kale leaves, making them more enjoyable to eat.
- Add the diced tomatoes, cucumber, red onion, chickpeas, and fresh herbs to the bowl.
- Crumble the feta cheese and add it to the mixture.
- Pour olive oil and lemon juice over the salad and season with salt and pepper to taste.
- Toss everything together gently and serve immediately.
Variations:
- You can also add apples, pine nuts, currants, or craisins to the salad for extra flavour and texture.
- For a heartier meal, add ingredients such as chicken or eggs.
- To make it vegan, use vegan feta cheese or omit it altogether.
Enjoy your lemony kale salad with feta!
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Sautéed kale with olives and feta
To make this dish, start by heating some olive oil in a large pan over medium-high heat. Add garlic and chilli flakes, and sauté for 2 minutes, until the garlic just begins to brown. You can also add onions at this stage for some extra flavour. Next, add the kale in batches and toss to coat with oil. Cover and steam the kale for around 5 minutes, until it is soft and wilted but still quite green.
Once the kale is cooked to your liking, remove the lid and season with salt and pepper to taste. Continue cooking for another 2-3 minutes, until the moisture has mostly evaporated. Finally, add the crumbled feta cheese and briny olives, stirring gently to combine. The warmth of the kale will slightly melt the feta, creating a creamy, tangy finish.
Serve this tasty dish immediately, perhaps with some toasted bread on the side. Enjoy the flavours of the Mediterranean!
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Kale salad with apple, currants, pine nuts and feta
Firstly, prepare the kale. Cut around the tough stems of the kale leaves and thinly slice them into ribbons. Chop in one direction, then rotate and repeat for all the kale leaves. Discard the large stems. Place the kale in a large bowl and sprinkle with salt. Massage the kale with your fingers for about 30 seconds to one minute. This will help break down the kale leaves, making them softer and more edible.
Now, prepare the apples. Core and chop the apples into small pieces. You can also sauté the pine nuts in some lemon-infused olive oil to add a more intense flavour. Next, fold the apples, pine nuts, currants, and feta cheese into the massaged kale. You can also add some fresh herbs, such as mint and parsley, which go well with the feta cheese.
For the dressing, use a simple mixture of olive oil, fresh lemon juice, salt, and pepper. Drizzle this over the salad and toss to coat. You can also add a small squeeze of vinegar to the kale before adding the other ingredients. This salad can be served as an appetizer, side dish, or light lunch.
There are also variations to this recipe. You can use pear instead of apple, cranberries instead of currants, and Parmesan or mozzarella instead of feta. You can also garnish the salad with walnut or pecan pieces instead of pine nuts.
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Frequently asked questions
You will need kale, feta cheese, olive oil, lemon juice, salt, pepper, cherry tomatoes, cucumber, red onion, and chickpeas. You can also add fresh herbs like mint and parsley.
First, remove the large stems from the kale leaves and wash them well. Dry the kale with a clean towel and chop it into bite-size pieces. Place the chopped kale in a large bowl and drizzle with lemon juice, olive oil, and a pinch of salt. Use your hands to gently massage the dressing into the kale for about 30 seconds to 1 minute.
You will need kale, feta cheese, eggs, olive oil, and any other desired vegetables or cheeses.
Preheat your oven to 220C/Fan200C/425F/gas mark 7. Add all the ingredients except the feta cheese to a baking dish and mix well. Make a space in the middle and add the block of feta. Bake for 15 minutes, then drizzle with extra virgin olive oil and sprinkle with dried oregano.
Yes, you can make it vegan by using vegan feta cheese or omitting the cheese altogether. You can also add other vegetables or ingredients to bulk up the dish.
