Last summer my friend Emily sent me a recipe for Massaged Kale Salad. Kale is not part of my typical grocery or even farmer’s market shopping. I ignore it, mostly because I’m put off by the heartiness of the leaves. But, I had to buy a bunch of kale for a soup that I was making, so I decided to make the salad recipe Emily sent me with the leftover kale. The result: a delicious, delicious salad that I keep on thinking about. Try it — you’ll like it!
Prep time: 10-15 minutes
Serves: 6 (when I made this, I halved everything, but I’ll post the full recipe here)
1 bunch kale, de-stemmed and cut into bite-sized pieces
1/2 tsp. kosher salt
1/4 cup olive oil
2 tbsp. apple cider vinegar
1/4 cup raisins, dried cranberries, dried cherries, or dried currants (I used golden raisins)
1 small apple diced (I love using fresh apple in salads — a nice, sweet crunch!)
1/4 cup sunflower seeds, toasted (I left these out, as Gavin is slightly allergic)
1. Put kale into a large bowl. Sprinkle salt on top and gently massage the salt into the kale. Per the recipe, if you’re using the standard curly kale you might find in the grocery store, it might take a little longer and you might have to use a little more salt. Eventually (a few minutes later), the kale softens/wilts.
2. Toss in the remainder of the ingredients. Toss and serve! Simple, healthy, delicious!