I love kale. It’s packed with nutrition, and when it’s prepared properly, it’s hearty, fortifying, and truly delicious! I love to massage my kale because it transforms the leaves from a woody, fibrous texture into something soft and delicious. I hope you enjoy my Massaged Kale Salad recipes. There’s enough variety here to keep you eating kale all year long!

Massaged Kale Salad
Prep Time:  10 minutes
Yield:  2-3 cups

2 bunches Lacinato or dinosaur kale*, stems removed
2 Tbsp extra virgin olive oil
2 Tbsp lemon juice
½ tsp high mineral salt, or more to taste

1. Stack 2-3 of the kale leaves with the stem end facing you. Fold the stack in half lengthwise and roll tightly like a yoga mat.
2. Slice crosswise into thin ribbons. Repeat with remaining kale leaves.  Alternatively, tear kale leaves into medium sized pieces by hand.
3. Place the sliced or torn kale into a medium sized mixing bowl along with the olive oil, lemon juice and salt. Toss well with your hands and massage kale to soften the leaves.
4. Add additional ingredients as desired for a change of flavor and texture.
5. Stored in a sealed container in the refrigerator, Massaged Kale Salad will keep for 3-5 days.

*Green curly kale or even collard greens will also work in this recipe if Lacinato kale is not available.

Possibilities:

#1:  Add 1/3 cup raw hemp seeds, 1/3 cup dried cranberries and freshly ground pepper to taste.  Toss well and serve.

#2: Add ¼ cup kalamata olives, 1 medium diced red bell pepper, and freshly ground pepper.  Toss well and serve.

#3:  Add 3 medium diced Roma tomatoes, 2 Tbsp capers, salt and pepper to taste.  Toss well and serve.

#4:  Add 1 peeled, pitted and diced avocado, 1 medium diced tomato, a dash of cayenne pepper, or a smidge of chipotle pepper powder.  Toss well and serve.