I want to love kale. Heck, I want to like kale, but it has been a struggle. That is until one day, while having a kale conversation while getting my hairs cut by my most excellent hairdresser, Rebecca. She mentioned a Massaged Kale Salad that she had tried and loved. Hmm. Sounded interesting. She shared the recipe and I took it from there, making a few twists and turns along the way. We begin with kale, of course. I used Lacinato Kale, straight from Neeners’ garden. You could use the curly kind of kale also, but I just find it a bit unruly. Lacinato is very well behaved.
Once the kale is washed and dried, just lay several leaves on top of each other and slice into thin little ribbons. No need to take the stem out because you are slicing them so thin it won’t matter one bit.
Once that’s done, kale goes into a colander over the sink. Find a good sized colander for this because you are going to need some elbow room to work with. Once in the colander, sprinkle with a couple of teaspoons of salt – kosher or regular – don’t care which.
Put on some tunes, roll up your sleeves, and get to work on that kale. Yes, you are massaging it – and do not stop until you have done so for 2 full minutes. Luckily for me, Dick volunteered.