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 bowl recipe that includes massaged kale, there’s not a basic recipe for it on the blog. It’s nice to have amounts and proportions, especially making a dish for the first time.
This recipe took two small bags of lacinato kale. Although the recipe calls for lacinato, the photos in the blog post are of curly kale! You can use any kind of kale you have on hand, but lacinato has thinner, smoother leaves that work well for massaging. I like the darker color, too. If you come across a red kale of any kind, though, be sure to try that. It’s so pretty!
One thing I learned from the brassicas bowl is how good nuts and seeds taste in a salad like this. For the photo I added sesame seeds, but any nut you prefer should be tasty.
Massaged Raw Kale Salad
From The Kitchn Cookbook via Skinnytaste.com
1 bunch kale, preferably dinosaur (lacinato), ribs removed and discarded (note from Heather: 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)
Slice the kale into 1/4-inch thin ribbons.
In a large bowl combine the kale with oil and salt.
Using your hands, massage the kale for 3 minutes until the kale softens.
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