Olsson Recipes

Purple or tuscan kale will do.

1. 8 kale leaves (8oz) slice leaves off stem, stack & roll, slice thinly crosswise into narrow ribbons.
2. 2½ TB olive oil plus extra, sea salt
3. 1 clove crushed garlic
4. 1 TB apple cider vinegar
5. 1 tsp mustard
6. 2 pinches red pepper flakes
7. 2 oz feta
8. handful golden tomatoes, halved
9. 2 green onions thinly sliced
10. 2 tb fresh mint sliced thin

Directions

• Mix 1 tsp oil and ¼ tsp salt and sliced Kale together.
• Mix dressing: mix crushed garlic, ¼ tsp salt until smooth, stir in 1 TB vinegar, 1 tsp mustard, 2½TB olive oil.
• Toss greens with dressing, crumble feta, add green onions, tomatoes, mint.