Enjoy kale without heating up your kitchen. Just massage raw kale into sweet tenderness and toss with dressing. It costs only $1.39 a serving using organic ingredients. My girlfriends loved this healthy recipe at a dinner party last week. It’s the perfect salad for a busy week or brown-bagging because you can make it on Sunday night and eat it all week long.
Instructions
- Rinse kale and remove center stems. (Save stems to use in tomato sauce or another recipe.) Stack half the leaves, roll them up, and cut across the roll to make 1/4-inch wide ribbons. Cut across rolls again once or twice until kale ribbons are an inch or so long, like green confetti.
- Put kale into a glass bowl or other non-reactive container. Massage and squeeze kale for five minutes, until it is soft and tender. squeeze lemon. Seed and chop bell pepper. Reserve a handful of bell pepper for garnish. Toss kale with remaining bell pepper, raisins, lemon juice, olive oil, and salt. Taste and adjust seasonings. Top with reserved bell pepper. Chill for at least 30 minutes to allow lemon to further soften kale.
- Serve chilled or at room temperature. Keeps 5 days refrigerated.
Recipe Notes
- If you get tired of eating kale salad, steam it to serve hot or use a handful or two as the vegetable in a socca, mixed directly in with the batter. (Wildly Affordable Organic and Fifty Weeks of Green each have a socca recipe.)
- I like Red Russian kale because the flat leaves are easy to clean and stack. They are also relatively mild in flavor. Use other varieties if you want.
Nutritional Information for Massaged Kale Salad
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