Monday, March 31, 2014
Kale, Broccoli, and Feta Sauté
Hands-On Time: 25ml
Total Time: 25m
3 tablespoons olive oil
4 cups broccoli florets
kosher salt and black pepper
1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
2 ounces Feta, crumbled (1/2 cup)
1/4 cup kalamata olives, pitted and slivered
1.Heat the oil in a large skillet over medium-high heat. Add the broccoli, season with ½ teaspoon salt and ¼ teaspoon pepper, and cook, tossing occasionally, until tender, 8 to 10 minutes.
2.Add the kale and cook, tossing occasionally, until tender, 6 to 8 minutes more. Fold in the Feta and olives.