3 tablespoons olive oil
4 cups broccoli florets
Kosher salt and black pepper
1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
2 ounces Feta, crumbled (1/2 cup)
1/4cup Kalamata olives, pitted and slivered
Heat the oil in a skillet over medium heat. Add the broccoli and season with a ½ t salt and a ¼ t pepper. Cook tossing occasionally 8- 10 minutes until tender.
Add kale and cook an additional 6-8 minutes, tossing occasionally. Fold in the Feta cheese and the olives.
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