Massaged Kale Salad with Bell Peppers
Massage raw kale to make it tender and sweet, then toss with raisins and bell pepper for texture and more sweetness. Vegan and gluten-free.
Servings Prep Time
8servings 15minutes
Passive Time
30minutes
Servings Prep Time
8servings 15minutes
Passive Time
30minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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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