Pan-Fried Kale With Pomegranate And Feta recipe

Lorraine Pascale's pan-fried kale with pomegranate and feta has a chilli honey dressing to make a healthy salad

General info

Serves: 2-4


  • 200g kale
  • spray oil, or a little oil for frying
  • 3 sprigs fresh thyme
  • 200g feta, drained
  • 1 pomegranate, arils only

For the chilli honey dressing:

  • 3 tbsp extra virgin olive oil
  • 2 tsp red wine vinegar
  • good pinch of chilli flakes, or 1 small chilli, deseeded and very finely chopped
  • 1/2tsp honey (optional)


  1. To prepare the kale, rip out any stalks, tear the leaves into slightly smaller pieces, rinse them in cold water and drain well.
  2. Spray a little oil in the bottom of a large saute pan or wok and place over a medium heat. Add the kale, thyme and a little salt and pepper and cook for 5-–6 minutes, tossing regularly.
  3. As this cooks, make the dressing. Place the oil, vinegar, chilli flakes or fresh chilli and honey, if using, in a mug and whisk up well with a fork. Season to taste with salt and pepper and set aside.
  4. The kale should be soft and wilted once cooked. Toss the dressing through to evenly coat. Remove from the heat and tip into a large serving bowl. Crumble over the feta, scatter with pomegranate seeds and serve.

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