Easy Kale Salad with Garlicky Panko and Feta Recipe
I was never a fan of kale until I met this kale salad topped with garlicky panko and feta—and served with a poached or soft-boiled egg. From chef Irene Li, an outstanding Boston-based chef and owner of Mei Mei, this salad is absolutely amazing and so easy to make. The dressing is simply olive oil and rice wine vinegar, but the genius is adding the toasted, garlicky panko crumbs and feta, which brings it to a new level! You can serve it with or without the egg, it's fabulous ether way.
- 6 tablespoons extra-virgin olive oil divided
- 2 cloves garlic, thinly sliced
- ½ cup panko bread crumbs
- Salt and freshly ground pepper
- 5 cups chopped kale stems removed
- 2 tablespoons rice wine vinegar
- 3 ounce about ½ cup crumbled feta cheese
- 2 large eggs optional
- In a medium nonstick skillet, heat 2 Tbs. olive oil over medium heat and add the garlic. Cook, stirring often, for about 30 seconds. Add the panko and cook, stirring often, until golden and crispy, about 3 minute. Season with salt and pepper and transfer to a plate to cool.
- In a small bowl, whisk together remaining 4 Tbs. olive oil and the rice wine vinegar, and a pinch of salt and pepper. Put the kale into a large bowl and pour half the dressing over it. Using your fingers, gently massage the dressing into the kale, for about 2 to 3 minutes. (This helps to tenderize the kale, making it more flavorful and easier to digest.) Add more dressing as needed (but you many not need all of it). Taste the kale and add more salt and pepper if necessary.
- To make soft-boiled eggs: Bring a medium pot of water to a gently boil. Using a large slotted spoon, carefully lower the eggs into the water. Gently boil for 6 ½ minutes. Using the slotted spoon, remove the eggs to a bowl of ice water and let cool for 2 minutes. Peel the eggs under running water.
- Transfer kale to shallow serving bowls and top with garlicky panko and crumbled feta. Slice the eggs in half and serve with the salad, if desired.
Tip for peeling hard-cooked or soft-boiled eggs, start at the wide end where you'll likely find an air pocket that will make peeling the shell easier.
Serving: 4gCalories: 305kcalCarbohydrates: 11.6gProtein: 6.8gFat: 26.5gCholesterol: 57.7mgSodium: 698.2mgSugar: 7g
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