Yield: 2
Total Time: 5 min.
INGREDIENTS:
2 tsp olive oil
1 cup of baby heirloom tomatoes, halved if large
1/2 yellow pepper, sliced thinly
1/2 orange pepper, sliced thinly
3 cups chopped kale, unpacked and loose
Sea salt and freshly cracked pepper, to taste
3 tbsp feta cheese
DIRECTIONS:
Heat the olive oil in a large sauté pan over medium heat. Add the tomatoes and peppers, then cook for 4 minutes, stirring often, until the peppers are tender and the tomatoes are softened. Add the spinach in big handfuls, tossing constantly with tongs for a minute or so until all the leaves are just wilted.
Remove from the heat; Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly. Sprinkle the top with the feta. Serve immediately. Enjoy.
Total Time: 5 min.
INGREDIENTS:
2 tsp olive oil
1 cup of baby heirloom tomatoes, halved if large
1/2 yellow pepper, sliced thinly
1/2 orange pepper, sliced thinly
3 cups chopped kale, unpacked and loose
Sea salt and freshly cracked pepper, to taste
3 tbsp feta cheese
DIRECTIONS:
Heat the olive oil in a large sauté pan over medium heat. Add the tomatoes and peppers, then cook for 4 minutes, stirring often, until the peppers are tender and the tomatoes are softened. Add the spinach in big handfuls, tossing constantly with tongs for a minute or so until all the leaves are just wilted.
Remove from the heat; Season with sea salt and freshly cracked pepper, to taste and toss to coat evenly. Sprinkle the top with the feta. Serve immediately. Enjoy.