Kale & Feta Tacos

& Feta Tacos">

Kale and Feta Cheese in Corn Tortilla

 
I saw  Rick Bay­less make this recipe on PBS.  It looked so appe­tiz­ing and easy to do, that I ran out to get some kale and made it for din­ner that night.  It is now one of my sta­ple dish­es I make when I want to have a meat-free meal.  Kale is one of these awe­some veg­eta­bles high in antiox­i­dants, fiber, vit­a­mins and min­er­als. Try to include kale, spinach or oth­er dark-leafy greens into your diet sev­er­al times a week.

Ingre­di­ents:

12 ounces of washed fresh kale

12 tsp Tbs olive oil

1 large white onion

3 gar­lic cloves

corn tor­tillas

feta cheese

Serves 4

Direc­tions:

1.  Cut stems of kale and cut into big pieces, about 1 12 inch.

2.  Slice onion into 14 inch pieces.

3. Peel and fine­ly chop gar­lic.

4. Heat large skil­let to medi­um-high and add onions.  Cook until gold­en brown, stir­ring often. Add gar­lic and stir for a few sec­onds. Add kale and 12 tsp salt. Reduce heat and cov­er pan.

4.  Cook until kale is ten­der.  Serve on corn tor­tillas and crum­bled feta cheese.



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