2 bunches kale
1 cup olive oil
1/4 to 1/3 cup freshly squeezed lemon juice (3-4 lemons)
2 oz. plus 4 oz. feta in brine
2 garlic cloves, crushed and roughly chopped
1/2 tsp dried oregano
1/2 tsp dried red pepper flakes
1/2 tsp sugar
salt
optional: cherry or grape tomatoes
Directions:
In a small bowl, combine the lemon juice, oregano, pepper flakes, sugar and a couple pinches of salt.
Cut the tough stems away from the kale leaves and discard; roughly chop or tear the leaves and wash and dry in a salad spinner. Finely chop the kale and place in a bowl large enough to toss the salad.
Put the olive oil, garlic and 2 ounces of feta in a blender and process until smooth. Add the lemon juice mixture and process again until fully combined. Taste for balance, adding more lemon juice or an additional pinch of salt or sugar if necessary.
Toss about 3/4 of the dressing with the salad, adding the remaining dressing to your taste. Crumble the remaining 4 oz feta on top. If desired, garnish with additional vegetables such as cherry tomatoes, sweet bell peppers, etc
