Braised Kale and Feta Tartines

  • Servings: 2
  • Difficulty: Easy
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 2 tablespoons extra virgin olive oil, divided
  • 2 cloves garlic, thinly sliced
  • 1 pound kale, zipped, cleaned and chopped
  • 1/4 cup vegetable broth
  • sea salt and freshly ground pepper
  • 3 tablespoons feta
  • 1/2 teaspoon oregano
  • 2 slices of rustic bread


Heat 1 tablespoon olive oil in a large, deep saute pan over medium heat and add garlic. Sauté for 1 minute, until fragrant. Add kale and vegetable stock to pan, season with salt and pepper, and toss well to coat. Cover pan, reduce heat to medium-low and cook for 8-10 minutes, tossing occasionally, until kale is crisp-tender.

While kale is cooking, mix together feta, oregano and remaining 1 tablespoon of olive oil in a small bowl. Set aside.

Remove lid and increase heat to medium-high. Continue to cook for 3-5 minutes, until any remaining liquid has burned off and kale is tender but still vibrant. Season to taste with salt and pepper.

Mound kale onto bread and spread cheese mixture on top. Sprinkle with a bit of salt and a generous grind of pepper. Toast for 3 minutes, until cheese is bubbly.

Guest Chef:

Lia Huber is the Founder and CEO of the rich-content website, Nourish Network (, and its companion small group coaching program, My Nourish Mentor ( She is also a widely published food writer and recipe developer, and a rising presence both on-screen and on-stage. In any format she tackles, Lia brings passion -- and fun -- to her message of nourishing body, soul and planet with every bite.

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