Tuesday, June 5, 2012

Recipe with kale

Massaged kale salad

Ingredients: Kale, salt, olive oil, any other salad ingredient you like

Preparing: I can't take credit for this one. It is a hit on both coasts, and I believe the "original" recipe is from the book Feeding the Whole Family. The basic gist is to de-stem the kale if the stems are tough (we leave the stems on), roll the kale leaves and chiffonade them. Add some salt and massage the kale for a few minutes (it will reduce in volume by about half and turn to a darker green color). Then add your favorite salad ingredients and dressing.

Eating: This salad can be a whole meal if you add avocado, some seasonal fruit, a nut of sorts (we like toasted pepitas) and cheese.

Dish history: I had heard about this technique before but didn't try it until my brother and sister-in-law from San Francisco insisted we make it. It is worth getting your hands into.


  1. This is a great recipe that uses this technique:


  2. I eat this at least twice a week! My Westside-LA take: fresh strawberries, mangos, avocado, sharp cheddar, quinoa, and lime squeezed over as the dressing.