I was reminded the other night of how abundant fall greens are right now. I found myself making kale chips as an appetizer, massaging kale for salad, and blanching kale for sautéing – and I still had kale left over! I love the abundance of fall greens and all the ways I can prepare them.

I also made roasted sweet potato. This time of year I always want an orange vegetable to go with my greens.

Although there are general instructions for massaged kale and I’ve posted a save those ribs and use them in a kale sauté!) (6 oz total without ribs)

1 tbsp extra-virgin olive oil
1/2 tsp kosher salt
1 tbsp freshly squeeze lemon juice (from 1/2 lemon)
1/3 cup fresh grated Parmesan cheese (Parmigiano-Reggiano)

Directions:
1. Slice the kale into 1/4-inch thin ribbons.
2. In a large bowl combine the kale with oil and salt.
3. Using your hands, massage the kale for 3 minutes until the kale softens.
4. Toss with the lemon juice and grated cheese and serve.
(Top with nuts and/or seeds as desired)

Makes 5 cups. Will keep in an airtight container for up to 3 days.

Read more (and find a printable recipe) at https://www.skinnytaste.com/massaged-raw-kale-salad/#tFDaMKQ7mq7Lx0AZ.99

It’s pretty and tasty without the extra toppings, too!