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The Book of Kale

Sharon Hanna has a wealth of ideas on how to grow, and eat and love kale. The Vancouver writer's new guide, The Book of Kale,  shares the history and benefits of the sometimes-maligned vegetable, and it's also full of recipes for anyone who needs to be convinced that the leafy green is both tasty and nutritious.
To see a recipe from the book click on the  "read more" tab.

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Kale with Apples, Leeks and Feta  from The Book of Kale by Sharon Hanna

1 cup (250 mL) leeks, slinced, including some green
3 Tbsp (45 mL) olive oil, divided
About 4 cups (1L) kale, ribbon-cut into strips
1 large tart apple, cored but unpeeled and quartered lengthwise, sliced into thin wedges
3/4 cup (180 mL) crumbled feta cheese
Black pepper

Stir-fry leeks over medium heat in 2 Tbsp (30 mL) olive oil until they soften - about 2 minutes. Add kale and continue to stir-fry about 4 more minutes.
Turn up the heat to medium-high. Toss in apple slices and continue to cook, stirring frequently for about 3 minutes until apples are tender but not limp. Add feta, grind in a little pepper and toss lightly. Serve drizzled with remaining oil.

Serves 4.

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