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Greek Kale Salad with Pita Wedges

From Athens Locally Grown

<p>A delicious way to serve cooked greens in the summer&#8230; posted this recipe online back in 2009, noting that &#8220;this would be a good recipe for people who haven&#8217;t yet fallen in love with kale. The strong flavors of the feta and olives, combined with the acid of the lemon juice, set the kale&#8217;s flavor to the background.&#8221; You can cook the kale early if you wish, but dress the salad just before serving it, because the flavors are freshest then.</p>
Source: Adapted from, submitted to Local Harvest by Tana Comer of Eaton's Creek Organics in Joelton, TN. (Entered by Janice Matthews)
Serves: About 4, depending on their appetites

2 bunches kale, large stems discarded
2 T. fresh lemon juice
1/4 tsp. crushed red pepper
1/2 cup cherry tomatoes, halved
1/3 cup kalamata olives, pitted and chopped
2 oz. feta cheese, crumbed (about 2/3 c.)
2 whole wheat pita breads
1/4 cup extra virgin olive oil (plus more for brushing)

Step by Step Instructions
  1. Cook kale leaves in boiling water until just tender (3 to 5 minutes). Drain, and rinse under cold water to cool. Transfer the kale to a clean kitchen towel and squeeze dry. Fluff up the leaves, coarsely chop them, and transfer them to a large bowl.
  2. Preheat oven to 400 degrees.Brush both sides of the pita breads with olive oil, and bake for about 8 minutes until crisp. Cut the pita into wedges.
  3. In a small bowl, combine the 1/4 c. olive oil with the lemon juice and crushed red pepper, and season with salt and pepper to taste.
  4. Add the tomatoes, olives, and crumbled feta to the kale and toss. Add the dressing, and toss again to coat. Serve the kale salad with the toasted pita wedges.