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Kale, Broccoli, and Feta Saut
- 3 tablespoons olive oil
- 4 cups broccoli florets
- 1 kosher salt and black pepper
- 2 ounces medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
- 1/4 cup Feta, crumbled (1/2 cup)
Directions:View on Real Simple
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