Massaged Kale Salad
As Kale plants mature, the leaves can take on a dense, more cruciferous texture at which point eating it raw can be tough on the stomach. Giving these leaves a good rub breaks down the cellulose, but maintains the nutritive value of the plant as you’re not applying any heat to soften the leaves. Once you eat the silky texture of massaged kale, you will want to eat this delicious green all year long!
Massaged Kale Salad
- 1 large bunch of Kale (ideally Red Russian variety, although any will work)
- 1 T apple cider vinegar
- 2 T olive oil infused with basil (or plain)
- a generous sprinkling of kosher or sea salt
Directions
Remove the stems and slice the leaves into one inch pieces. Drizzle the leaves with 1 tablespoon of apple cider vinegar, a generous sprinkling of kosher salt, and 2 tablespoons of good quality olive oil. Our olive oil is infused with last summer’s basil- this was a delicious treat given to us by one of our beloved CSA members. We use it on everything!
Take your well-scrubbed hands and dive into that bowl of kale leaves, giving a good, firm massage to the leaf strips, turning the batch over making sure to massage the whole bowl. After about 3 minutes the leaves will begin to shrink in size, release a little of their juice, and take on a smooth silky texture as the cellulose begins to break down.
When the leaves are tender and silky, top your salad with toasted walnuts or pine nuts, fresh or dried fruit, roasted root vegetables, parmesan, or whatever creative salad ideas you like.
Serves 4 as a side
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