While noshing, conversation turned toward the subject of things inherited from well loved, and since passed, family members. Jenny recounted her favorite items, telling us of her grandmother's apron, which she wore in the kitchen while preparing this kale salad.
I smile to think of all the women behind generations of aprons; imagining what they prepared, and how they moved about their kitchens throughout the timeless journey of cooking.
Jenny's Colorful Kale Salad:
*1 bunch green kale, rinsed, ribs removed, and chopped
*1 small sweet onion, chopped
*1 clove garlic, minced
*olive oil for sauteing
*1 red bell pepper, chopped
*1/3 cup crumbled feta
*sea salt and fresh ground black pepper
Over medium/low heat, saute onion in olive oil until tender. Add red pepper and garlic. Saute for about 2 minutes. Season lightly with salt and pepper. Remove onion and sauteed veggies from pan with a slotted spoon. Set aside in a small bowl.
Drizzle a bit of olive oil in same pan. Add kale and a splash of water. Wilt until cooked through. Season to taste. Remove from heat and toss with bell pepper mixture in a serving bowl. Sprinkle with feta and serve!