Sautéed Kale Sauté with Apricots, Walnuts, and Feta
2 tbsp olive oil
1 lb baby kale (see note.)
1/2 cup finely diced dried apricots (1/4 inch dice)
1/2 cup toasted walnuts, chopped (see note.)
1/2 cup crumbled feta
1/4 tsp kosher salt plus more if needed
Generous1/8 tsp red pepper flakes
1 to 1 1/2 tsp balsamic vinegar
1. In a large, heavy skillet set over medium heat, heat the oil until hot. Then add a few big handfuls of kale to the pan, and stir with a wooden spoon until it starts to wilt, 1 to 2 minutes. Continue in this way until all of the kale has been added to the skillet. Stir` in the apricots, walnuts, and half of the feta. Season the mixture with salt, red pepper flakes, and 1 teaspoon of balsamic vinegar. Taste and add more salt, an extra pinch of red pepper flakes, and 1/2 teaspoon extra balsamic vinegar.
2. Spoon the kale mixture into a medium serving bowl and sprinkle with the remaining feta. Serves 4.
Note: I found baby kale in several groceries, including Whole Foods. Olivia’s Organics offers baby kale in 11-oz packages. You’d need two packages for this recipe, but the extra can be used in a salad.
Note: To toast walnuts, spread them on a rimmed baking sheet and place in a preheated 350 degree F oven until lightly browned and fragrant 5 to 6 minutes. Watch carefully so that they do not burn. Remove and cool.
Copyright Betty Rosbottom 2014
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