Crispy Pita and Feta Kale Salad

Then prep

• Stem the kale. Thinly slice the leaves crosswise. You want about 12 cups. Put them in a large bowl.
• Slice the 1/2 cup Peppadew peppers into thin rings. Put them in a small bowl.
• Crumble the 1 cup feta into another small bowl.
• Grate 2 tsp lemon zest. Squeeze 3 tbsp lemon juice.
• Olive oil, two jobs: 3 tbsp for the dressing, 1 tbsp for the pita. Keep them separate.
• Mix the 3 tbsp olive oil, 2 tsp lemon zest, 3 tbsp lemon juice and 1/4 tsp pepper in a small bowl. This is the dressing.
• Split the pita into 2 thin rounds. Set them next to the 1 tbsp olive oil and a pastry brush.
• Set out a 12-inch skillet, tongs, a wire rack and a serving bowl.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 1large bunch lacinato kale, stemmed and thinly sliced crosswise (about 12 cups)
• 1 tspza'atar, plus more to serve
• Kosher salt and ground black pepper
• 4 tbspextra-virgin olive oil, divided
• 2 tspgrated lemon zest
• 3 tbsplemon juice
• 18-inch pita bread, split into 2 rounds
• 1 cupfeta cheese, crumbled (4 oz)
• 1/2 cupdrained Peppadew peppers or sweet cherry peppers, sliced into thin rings

Steps

1. Add the 1 tsp za'atar and 1/2 tsp salt to the kale.
2. Massage the kale firmly with your hands until it turns darker and shrinks by about half.
3. Pour the dressing over the kale. Toss.
4. Set a timer for 15 minutes. The kale needs nothing while it stands. While it stands: make the pita crisps in the next steps.
5. Brush both sides of the 2 pita rounds with the 1 tbsp olive oil.
6. Heat the skillet over medium until a drop of water sizzles and evaporates within a few seconds.
7. Put 1 pita round in the skillet. Toast 5 to 7 minutes, flipping once halfway, until golden brown and crisp.
8. Move it to the wire rack.
9. Toast the second pita round the same way, 5 to 7 minutes, flipping once halfway. Move it to the rack. Turn off the heat.
10. Let the pita cool slightly. Break it into bite-size pieces.
11. When the 15-minute timer goes, check the kale: it has softened slightly.
12. Add the 1 cup feta, the 1/2 cup peppers and the pita crisps to the kale. Toss.
13. Taste. Season with salt and pepper.
14. Move to the serving bowl. Sprinkle with more za'atar.

Notes

Typed from the printed Milk Street Magazine page. The magazine doesn't give a serving count, so none is listed.