Easy savory quick bread recipe with feta cheese, kale and einkorn flour from guest blogger Gina of Running to the Kitchen.


Kale and feta bread on healthyseasonalrecipes.com

Welcome! If you’re new here you may want to sign up for my email list or follow me on facebook to keep up with the latest posts.

Remember that game show, Who Wants to Be a Millionaire? You know the one that was simultaneously mind-numbing and for inexplicable reasons completely addicting? [Actually now that I say that, I realize that describes pretty much every game and/or reality show on tv.]

You know it for sure. It was the one where the contestants could “phone a friend” if they needed help answering one of the questions.

Well I was thinking about that expression, phone a friend, today when I was thinking about how best to introduce my guest blogger. I feel like I am one of those contestants who has gotten into a bit of hot water, and needs help from a trusted friend.

Gina from Running to the Kitchen is indeed that friend I would phone to fill in for my brain cells while they are otherwise engaged. She is a rockin awesome photographer and always comes up with really creative healthy food. She is an omnivore like me, and believes in everything in moderation. Except when it comes to working out, and in that case we both agree that more is always better. I also love that she is way too dry humored for her own good, and she would absolutely love it if you bought her these emoji masks. [No seriously, don’t do that she may beat you up.] She is just an all around badass cool chick and you can obviously see why she would be my friend to phone while I am drinking maple syrup by the gallon working on my cookbook. Please do me a favor and click through to follow her on social media too.

Running to the Kitchen on G+

Running to the Kitchen on Pinterest

Running to the Kitchen on Facebook

Running to the Kitchen on Instagram

Running to the Kitchen on Twitter

Gina from Running to the Kitchen photographing CowsI love this pic of her shooting some happy cows. I asked her to introduce herself with a short bio, so without further ado. Here’s Gina.

Here’s the short story about me: I like food. A lot. That’s mainly what you’ll find on Running to the Kitchen. Well, that and the occasional smattering of fitness & sarcasm. I have a weimaraner named Ginger who’s the coolest dog on this planet, I’m a CrossFit junkie and live for red wine and a good steak. The longer version: I lost about 20 pounds a few years ago, got really excited about healthy, whole, seasonal food, rekindled my love of working out and finally got my act together to start sharing all of that online. Running to the Kitchen is all about making healthy food interesting, approachable and fun.

This is one of my favorite sites to check in on as Katie’s recipes, photography and intermittent fitness and health stories are right up alley (as evidenced by our last in person conversation at Big Harvest Potluck where I’m pretty sure we talked about how happy picking up heavy weights makes us for at least 20 minutes), so I’m psyched to be filling in for her today as she gets her work on!

There’s this pretty ghetto-fied produce store in my town that I frequent at least 4 days a week. I’m pretty much the most inefficient shopper there is. It’s only 3 miles away though so I can get away with it. About six months ago, I harassed the poor Spanish produce guy about kale. The store is owned by a Korean family, but I’ve never heard any of them speak English so I decided to start with the Spanish worker. A 10 year old degree in Spanish is better than the “I know absolutely nothing about any Asian language” alternative. So, in my best really rusty Spanish, I told him this curly kale stuff is lame and Tuscan (lacinto) kale was where it’s at. He looked at me like I was crazy (a fair assessment probably) so I started hand gesturing and pointing at the leaves saying the Spanish equivalent of “curly, no good. Flat leaves…yes!” He smiled, nodded and I was pretty sure it was all just in an attempt to get me to push my cart down the aisle and out of his face. So I said, “bueno…” and moved on.

Kale and feta bread on healthyseasonalrecipes.comAbout two months ago, Tuscan kale appeared on the shelf. I think I literally gasped out loud in front of the stuff when I saw it and started frantically looking for the produce guy. He was in the corner stocking the super scary looking meat case (that holds full heads of some poor skinned animal on occasion. Let it be known I do NOT buy meat from this place) when he saw me holding the kale in the air and waving like a lunatic and gave me a thumbs up with a smile.

So, I buy Tuscan kale at least twice a week now to show Juan (I’ve since learned his name) my appreciation and while I do love it, I was getting a little bored of the typical quick sauté it usually becomes on my dinner plate.

Kale and feta bread on healthyseasonalrecipes.comMixed in this bread with feta and a combination of hearty einkorn and whole wheat flours, it’s a fun savory twist on my favorite vegetable as of late. It’s just as good warm with a smear of butter as any sweet bread would be and it goes deliciously with breakfast eggs and a side of bacon.


For more on kale, be sure to check out this Ultimate Guide to Kale!

Kale and feta bread on healthyseasonalrecipes.com

kale feta bread

  • Author: Katie Webster
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 45 minutes
  • Yield: 12 slices
  • Category: Snack
  • Method: Oven
  • Cuisine: American


Savory quick bread made with einkorn flour, kale and feta by Gina of Running to the Kitchen.


  • • 1 ½ cup einkorn all-purpose flour
  • • 1 cup whole wheat white flour
  • • 1 ½ tablespoons baking powder
  • • Generous pinch kosher salt and black pepper
  • • 2 ½ cups shredded Tuscan kale
  • • 1 cup crumbled feta
  • • 2 eggs
  • • ½ cup extra virgin olive oil
  • • ¾ cup plain Greek yogurt (2% or full fat)
  • • ¾ cup whole milk
  • • ¼ cup chopped walnuts (optional)


  1. Preheat oven to 350 degrees and grease a loaf pan with baking spray or line with parchment paper.
  2. Combine the flours, baking powder, salt, pepper, kale and feta in a large bowl.
  3. Whisk together the eggs, olive oil, yogurt and milk in another bowl.
  4. Pour the wet ingredients into the dry ingredients and mix together until just combined.
  5. Transfer the batter into the loaf pan.
  6. Sprinkle the chopped walnuts on top if using.
  7. Bake for 45-50 minutes until a toothpick inserted in the middle of the loaf comes out clean and edges start to brown.
  8. Let sit for 10 minutes before removing to a cooling rack.


  • Calories: 263
  • Sugar: 2 g
  • Sodium: 163 mg
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Protein: 8 g