Greek Kale Salad

From my CSA listserve... Many thanks to Tana Comer of Eaton's Creek Organics in Joelton, TN forsending us the following recipe. We love kale, but had never tried itlike this, and had a hard time imagining how it would taste. It'sgood! This would be a good recipe for people who haven't yet fallen inlove with kale. The strong flavors of the feta and olives, combinedwith the acid of the lemon juice, set the kale's flavor to thebackground. We recommend dressing this salad immediately before serving, as wefound the flavors to dull considerably after a few hours. *

2 bunches of kale, large stems discarded*
2 whole-wheat pita breads*
1/4 cup extra virgin olive oil, plus more for brushing
2 T. fresh lemon juice
1/4 t. crushed red pepper
Salt and freshly ground pepper
1/2 cup cherry tomatoes, halved
1/3 cup pitted kalamata olives, cut lengthwise into silvers
2 ounces feta cheese, crumbled (2/3 cup)

1. Preheat oven to 400. In a large pot of boiling water, cook kale leaves until just tender; 3 to 5 minutes. Drain and rinse under coldwater to cool. Transfer the kale to a clean kitchen towel and squeezedry. Fluff up the leaves, coarsely chop them and transfer to a largebowl. 2. Brush both sides of the pita breads with olive oil and bake forabout 8 minutes, or until crisp. Cut the pita into wedges. 3. In a small bowl, combine the 1/4 cup of olive oil with the lemonjuice and crushed red pepper and season with salt and pepper. Add the grape tomatoes, olives and crumbled feta to the kale and toss. Add thedressing and toss to coat. Serve the kale salad with the toasted pitawedges.

(Disclaimer--I haven't tried this yet myself, but I'm always looking for new ways to use kale. And I'm a sucker for anything involving olives!)