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Warm salad of curly kale, feta, pomegranate and pine nuts
Serves SERVES 4 Starters and mains
Ingredients
- 500g curly kale
- 1tbsp olive oil, plus extra to serve
- 2 garlic cloves, crushed with a little salt
- 1tsp chilli flakes
- 50g pine nuts, toasted
- seeds of 1 large pomegranate
- 200g feta, crumbled
Method
Strip the kale of its tough stems if bought from a greengrocer. Kale from a supermarket is usually ready chopped. Simply remove any white stems and discard them as they are tough.
Heat the oil in a wok, add the garlic and stir. When it sizzles, add the curly kale and chilli flakes and stir again, then lower the heat and cover with a lid. Cook for 5 minutes until the leaves are tender. Drain the leaves through a sieve and transfer to a serving bowl.
Add the pine nuts and half the pomegranate seeds and toss together. Then add the crumbled feta on top, followed by the rest of the seeds. Drizzle with a little olive oil to serve
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