Massaged Kale Salad:
The amount of greens are up to you. The final product will
reduce to about half of what you start with. Figure out how many cups of
salad you want to end up with and double the number of cups of greens you
start with. Kale, Mustard and baby Swiss Chard can all be fixed this way.
Remove the ribs of the greens. These make tasty additions to
soup and can be frozen for later use.
Wash the greens and roll tightly in a clean kitchen towel.
Refrigerate for at least 15 minutes.
Remove from the towel and dry off any excess moisture. Roll
the leaves together lengthwise and slice across the width into thin ribbons.
Place the greens in a bowl large enough to
toss them around.
Add a tablespoon of Olive Oil and a
sprinkle of salt. At this point, we like to add some feta choose also but
Now massage the leaves with the oil until
they have reduced by half.
Your salad is ready! Obviously there are
as many variations as there are cooks. But this basic recipe is delicious on
its own. We also use it to make a delicious massaged kale lasagna. Be sure
to prepare a lot of Kale for the dish.
We also use Red Russian
Kale leaves and Mustard leaves like lettuce on our sandwiches.
Pictured below is a newly planted Kale
bed. Red Russian Kale is the frilly plant and Dinosaur Kale is the plant
with the smooth-edged leaf.