Massaged Kale Salad

Everything is sweet in the springtime, and Kale is no exception! When warm weather begs for salads, this is our go-to, using our extra tender varieties for an easy kale salad that carries us through! This can be served on its own, under some grilled meat, or over cooked grains.

1 bunch (about 8 oz before trimming) Kale, stems removed

1 Teaspoon nice salt (no iodized Morton stuff here)

Optional: drizzle of olive oil or lemon juice to finish

  1. After removing the leafy part of the kale from the rib, cut them into ribbons, or rough chop into pieces about ½ inch wide.

  2. Sprinkle the salt over the chopped kale, and gently massage the salt into the greens until they just start to wilt a teensy bit. The color will start to become a little darker.

  3. Allow the salted greens to sit for 5-10 minutes before serving. (They can sit for longer if you are making ahead)

  4. If you like, adjust the salt to taste, and drizzle with some nice olive 

Oil and a squeeze of lemon – or keep it simple!

Alison Bjerke-Harvey