Bunch of Kale

Olive Oil

Salt

Preheat oven to 300 degrees

Remove stems from Kale - chop up leaves into big pieces

Sprinkle with olive oil and salt - toss to make sure it is distributed evenly - and evenly spread on a baking sheet.

Bake - about 20 minutes - but watch them - you want the edges to brown but not burn!

Let them cool and then EAT!

makes about 2 cups

2 bricks of feta cheese, 8 ounces each

3 whole jalapeno peppers

1/4 cup olive oil + 1 tablespoon

1 bulb garlic

juice of half a lemon

zest of half a lemon

salt and pepper

Preheat oven to 400 degrees. 

Chop the top off the garlic bulb and drizzle it with a teaspoon of olive oil. Wrap it in foil and roast for 25-30 minutes, or until garlic is golden in color. 

At the same time, brush the jalapenos with olive oil and sprinkle with salt and pepper. Either grill or roast them. 

Remove both from oven and let cool. Once jalapenos are cooled, remove skins, cut in half and discard the seeds. Chop into small pieces. 

In a large bowl, crumble the feta bricks. Add chopped jalapenos, the zest of half a lemon, and the juice of half a lemon. Squeeze the roasted garlic out of the bulb directly into the feta. Add 1/4 cup of olive oil and mash with a fork.  Taste the feta and season with salt and pepper. Serve with pita chips, warm pita or naan, or spread it on sandwiches. 

Store it in the fridge for up to one week.

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