Warm Kale And Feta Salad

Kale is one of those foods that everyone raves about. It is full of goodness, packed with antioxidants, and plenty of vitamin C, plus it's a great source of calcium. However, for a long time, I would stare at a bag of those healthy greens and feel quite daunted. In fact, my fridge would always feature some ruined kale, as I'd struggle to find an exciting way to eat it. With this recipe, not anymore. It is super tasty as a warm salad, but it is really versatile in many other ways. It works beautifully as a side dish to veggie burgers or barbequed aubergines. Personally, I love to pair it with hummus and plenty of pita bread.

Note for those who are dairy-free: For this salad, I tend to use vegan feta, but if you'd rather use the traditional kind (made with sheep and goat's milk), go ahead. It will probably result in a tangier flavor.

Ingredients for warm kale and feta salad

Serves 1

• 1 tablespoon olive oil
• 2 medium-sized leeks
• 1 large bunch kale
• 1 tablespoon tamari sauce
• Juice of 1/2 lemon
• 100 g feta cheese
• 1/4 cup sun-dried tomatoes cut into pieces
• Salt & pepper

Directions for warm kale and feta salad

1. Heat the olive oil over medium heat in a large, deep saucepan.
2. While the oil is warming up, cut the leeks into slices, then half those slices. Discard the green tops. Sprinkle some salt and sauté for three minutes, until soft and golden.
3. Tear the leaves of the kale, breaking them into smaller bits.
4. Add the kale to the saucepan and sprinkle a bit of salt. Cover the pot with a lid and let it steam for 2 minutes. Stir further, and cover again, letting it cook for 2-3 minutes.
5. Remove the lid and add the tamari sauce. Stir some more.
6. Once the kale has softened, turn off the heat and season with some pepper.
7. Serve into a bowl, add the sun-dried tomato bits, add some of the lemon juice and sprinkle as much feta as you fancy.
8. Taste and add some more lemon, seasoning, or, if you're feeling super indulgent, more feta.
9. Dig in.