Ingredients:
Marinated Feta:
Olive oil
One 7 ounce block of feta
3 sprigs fresh thyme
2 bay leaves
1 teaspoon dry oregano
½ teaspoon red pepper flakes
Kale Salad:
1 bunch kale, stems removed
Olive oil
Sea salt
Few drops sherry vinegar
3 fresh apricots (or peaches/nectarines), quartered
1 tablespoon lightly toasted sesame seeds
Directions:
Make the marinated feta ahead of time:
1. Pour a few tablespoons of olive oil in a wide-mouth glass jar. Top with one-third of the feta, gently broken into bite-size pieces, and some of the herbs and red pepper flakes.
2. Continue to layer the ingredients until you have used all of the feta. Top with just enough olive oil to cover; the feta should be crowded in the jar, with the spices and oil surrounding the individual pieces of feta. Cover and refrigerate for several hours, or up to 1 week.
Making the salad:
1. Wash the kale and shake off some, but not all of, the water clinging to the leaves (the water will help the kale steam). Cut into bite-size pieces.
2. Heat a heavy-bottom pan over medium heat. When the pan is hot, add a few teaspoons of olive oil, the kale, and a pinch of salt. Cook, stirring occasionally, until the kale softens and “relaxes” about 3-5 minutes, adding a splash of water as needed to help the kale steam and tenderize. The kale should not brown; reduce heat as necessary.
3. Transfer kale to a serving dish and drizzle with a few more teaspoons olive oil and a few drops of vinegar. Crumble half the feta in a loose layer over the top, adding some of the oil the feta marinated in. Top with the apricot quarters, and sprinkle with some sesame seeds to serve.
Serves 2