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
After removing the leafy part of the kale from the rib, cut them into ribbons, or rough chop into pieces about ½ inch wide.
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.
Allow the salted greens to sit for 5-10 minutes before serving. (They can sit for longer if you are making ahead)
If you like, adjust the salt to taste, and drizzle with some nice olive
Oil and a squeeze of lemon – or keep it simple!