Mediterranean Kale Greens

Ingredients and Weight:

• 1 large bunch (1 pound) kale, stems removed and chopped
• 1 cup chopped red onion
• 1/2 cup chopped sun-dried tomatoes (oil-packed)
• 1/4 cup chopped kalamata olives
• 1/4 cup crumbled feta cheese
• 1/4 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

15 minutes

Cooking Time:

N/A (no cooking required)

Difficulty Level:

1 (simple)

Preparation Method Steps:

1. In a large bowl, combine the kale, red onion, sun-dried tomatoes, olives, feta cheese, olive oil, red wine vinegar, oregano, salt, and pepper.
2. Massage the kale with your hands for about 1 minute until it softens and becomes slightly wilted.

Nutritional Information:

Per serving (1 cup):

• Calories: 150
• Fat: 10 grams
• Protein: 5 grams
• Carbohydrates: 10 grams
• Fiber: 3 grams

Dish Characteristics:

• Vibrant and colorful
• Fresh and crunchy
• Savory and tangy
• Mediterranean flavors
• Suitable for vegans and vegetarians (omit feta cheese for vegan)

User Comments:

• "This salad is so refreshing and flavorful. The kale is perfectly massaged and the toppings add a great combination of textures and flavors."
• "I love the simplicity of this dish. It's quick and easy to prepare, yet so delicious and nutritious."
• "I've had kale salads before, but this one is a game-changer. The sun-dried tomatoes and feta cheese really take it to the next level."
• "This salad is perfect for a light lunch or dinner. It's filling, satisfying, and leaves me feeling energized."
• "I highly recommend this Mediterranean Kale Greens dish. It's a great way to get your daily dose of greens while enjoying a delicious and satisfying meal."

Special Precautions and Tips:

• If you can't find oil-packed sun-dried tomatoes, you can use dry ones and soak them in hot water for 15 minutes before adding them to the salad.
• If you don't have kalamata olives, you can use regular black olives.
• For a spicier salad, add a pinch of red pepper flakes.
• Store leftovers in the refrigerator for up to 3 days.