For the last several months, I buy a bunch of kale every time I am at the grocery store. I make one and only one thing with it- kale salad. My daughter eats this salad by the bowlful. She cannot get enough of it. I certainly do not eat it by the bowlful but have loved it as an addition to all sorts of meals.
This is one salad where you use the best kitchen tools in the world- your own two hands. Thoroughly wash hands and then use them to coax the kale fibers to break down into a tasty salad.
|Washed kale piled
into the biggest bowl I own
Massaged Kale Salad
- Take 1 bunch kale (generally, I use curly kale.) and strip the leaves off the kale stems. The idea is to remove the tough, lower part of the stem. Tender stems are OK to keep.
- Wash the kale leaves thoroughly
- Dry the leaves in a salad spinner
- Give them a rough chop
- Place kale leaves in a large bowl
- Add 1 tsp salt and 1 tbsp. olive oil
- Using clean hands, massage the kale leaves, squeezing them by the handful for 5 minutes or so. The kale gets glossy and reduces in volume (see pics).
- Store kale salad in the fridge.
- Spinach tortillas
- Kale salad
- Fresh mozzarella
- Fresh tomato
- Pickled pepperoncini