Kale and Feta Braid with pine nuts and caramelized red onion |

As evidenced by my kale chips of yesterday, I bought a ton of kale that I needed to use up, and I wanted to try something new. My mom makes this killer chicken and broccoli braid, which I will make one day, and I thinking of that tasty loaf, I decided to use up my extra kale, some of the BUCKET of feta that Gen brought home from Costco, the red onions I have on hand, and those pantry favourites, pine nuts. This was easy, delicious, and perfect as a meal. I also finally made my challah bread perfectly, so HUZZAH!

Kale & Feta Bread

Time: 1 hour of rest for the challah + 15 minutes prep of braid ingredients + 30 minutes rest of braid + 30 minutes baking= 2hrs 15 mins to deliciousness (totally worth it)

Ingredients

Challah dough

1 large red onion
1 bunch of kale
1/4 cup pine nuts
1 1/2 cup feta
olive oil
salt and pepper to taste
1 egg
1 1/2 tbsp poppy seeds

Directions

Make your challah dough! It has to rest for 1 hr, so prepare for this.
After the challah has rested for about 45 minutes, start the rest of the braid, saves you time!
Wash kale, cut out the spine, and sauté with a drizzle of oil in a pan over high heat for 5-8 minutes, until wilted. Salt and pepper to taste. Set aside on paper towel to absorb excess moisture.
Sauté onions with another drizzle of olive oil over high heat. Cook for 5-8 minutes until translucent and beginning to brown. Set aside.
Roll out 2/3 of the Challah dough (reserve the rest for some sugary rolls) into a rectangle, about 1/4-1/2 inch thick.
Crumble the feta in a row down the centre of the dough. Layer the kale evenly on top of the feta, followed by the onions and pine nuts.
Using a pizza cutter, cut 1 inch strips along the side of the dough. Twist the strips and pull across the filling, alternating sides. Fold the ends in and pinch to seal. Move the braid onto a parchmented cookie sheet. Allow to rest for 30 minutes.
Preheat oven to 350°F.
In a small bowl, beat the egg with a fork and brush onto the braid. Sprinkle with poppy seeds.
Bake the braid for 20-25 minutes.

Step-by-step!

Make your challah dough! It has to rest for 1 hr, so prepare for this.
Dough ready to roll.
After the challah has rested for about 45 minutes, start the rest of the braid, saves you time!
Wash kale, cut out the spine, and sauté with a drizzle of oil in a pan over high heat for 5-8 minutes, until wilted. Salt and pepper to taste. Set aside on paper towel to absorb excess moisture.
Sauté onions with another drizzle of olive oil over high heat. Cook for 5-8 minutes until translucent and beginning to brown. Set aside.
Onions and kale, cooking down.
Roll out 2/3 of the Challah dough (reserve the rest for some sugary rolls) into a rectangle, about 1/4-1/2 inch thick.
Crumble the feta in a row down the centre of the dough. Layer the kale evenly on top of the feta, followed by the onions and pine nuts.
Layered and ready for ‘braiding’
Using a pizza cutter, cut 1 inch strips along the side of the dough. Twist the strips and pull across the filling, alternating sides. Fold the ends in and pinch to seal. Move the braid onto a parchmented cookie sheet. Allow to rest for 30 minutes.
Resting away.
Preheat oven to 350°F.
In a small bowl, beat the egg with a fork and brush onto the braid. Sprinkle with poppy seeds.
Egg-washed and poppy-seeded, ready for the oven!
Bake the braid for 20-25 minutes.