Greek-Style Kale Salad

3/4 pound kale leaves
1/4 cup olive oil
1/4 cup lemon juice
1/4 teaspoon crushed red pepper
Salt and pepper
1/2 cup grape tomatoes
1/3 cup kalamata olives, pitted
2 ounches crumbled feta

1. In a large pot of boiling water, blanch kale leaves until just tender, about 1 minute. Drain, and rinse under cold water to cool.

2. Transfer kale to a clean kitchen towel, and press dry. Fluff up the leaves, coarsely chop, and transfer to a large bowl.

3. In another bowl, combine olive oil with 1lemon juice,  crushed red pepper, and season with salt and pepper to taste. Add grape tomatoes, kalamata olives, and crumbled feta to the kale.

4. Add the dressing, and toss to coat. Great by itself, or chop finely and use as a stuffing for roasted red bell peppers.