Lunch: Greek Kale Salad

Recipe by Melissa Clark Packed with vitamin A, kale is tasty when it's blanched and tossed with a lemon-olive oil dressing and olives, good sources of healthy fat.

This recipe includes fertility superfoods such as:

Kale, Lemon

Health and fertility benefits of Greek Kale Salad

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 3/4 lb. kale
2 whole-wheat pita breads
1/4 c. extra-virgin olive oil
2 tbsp. fresh lemon juice
1/4 tsp. crushed red pepper
Salt and freshly ground pepper
1/2 c. grape tomatoes
1/3 c. pitted calamata olives
2 oz. crumbled feta cheese

Instructions

Preheat the oven to 400 °F. In a large pot of boiling water, cook the kale leaves until just tender, about 5 minutes. Drain and rinse under cold water to cool. Transfer the kale to a clean kitchen towel and squeeze dry. Fluff up the leaves, coarsely chop them, and transfer to a large bowl.
Brush both sides of the pita breads with olive oil and bake for about 8 minutes, or until crisp. Cut the pita into wedges.
In a small bowl, combine the 1/4 cup of olive oil with the lemon juice and crushed red pepper and season with salt and pepper. Add the grape tomatoes, olives, and crumbled feta to the kale and toss. Add the dressing and toss to coat. Serve the kale salad with the toasted pita wedges.

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