• 2 bunches green kale
• 2 Tbsp. olive oil, divided
• 4 oz. roasted red peppers, chopped
• 4 oz. feta cheese, crumbled
• 1/2 cup Kalamata olives, chopped
• 1 tsp. dried oregano
• 1 Tbsp. red wine vinegar
• Salt and black pepper, to taste

1. Wash kale by soaking in cold water for 5-10 minutes. Shake and pat dry. Remove leaves from tough stems.
2. Drizzle 1 Tbsp. olive oil over kale and massage it into the leaves. Rip leaves into bite-sized pieces.
3. Add next three ingredients to kale.
4. In a small bowl, combine remaining oil, vinegar, oregano, salt, and pepper. Whisk thoroughly, then mix into salad.

Recipe inspired by Tyler Brummer

Photo credit: Edible Blue Ridge