Greek Kale Salad

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1 3/4 pounds kale, large stems discarded (3/4 pound leaves)

2 whole-wheat pita breads

1/4 cup extra-virgin olive oil, plus more for brushing

2 tablespoons fresh lemon juice

1/4 teaspoon crushed red pepper

Salt and freshly ground pepper

1/2 cup grape tomatoes, halved

1/3 cup pitted Calamata olives, cut lengthwise into slivers

2 ounces feta cheese, preferably French, crumbled (2/3 cup)

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