This massaged kale salad recipe is so good because it transforms tough kale into tender, flavorful greens that are easy to enjoy, while the massaging process helps the kale absorb the dressing for a more delicious and satisfying salad. Packed with nutrients and bursting with fresh flavors, it’s a healthy and tasty way to enjoy kale.
Wash the kale leaves thoroughly. Remove the stem from the kale. Destemming is not difficult and doesn’t even require a knife or scissors.
To strip out the stems, simply grasp a kale leaf with one hand by the stem. Wrap your other hand firmly around the lower end of the leafy part. Slide your hand up the leaf, staying close to the stem, to strip off the leafy part.
Tear into bite-sized pieces and place in a large bowl. Add the salt and 1/2 of the lemon juice.
Massage the kale for 2-3 minutes. It will reduce drastically in size and become more tender.
Drizzle with agave (or another sweetener), the rest of the lemon juice, pumpkin or sesame seeds, raisins, and cranberries. Mix thoroughly and serve.
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Tips & Suggestions:Kale- One thing I've noticed with the pre-cut kale in bags is that the leaves are sliced horizontally which causes the stems to be included in them. The stems are so fibrous that it’s best to take them out because they won’t cook down to being soft.Make it tender- Massaging kale helps break down its tough fibers, making the leaves softer, more tender, and easier to eat. This process also allows the kale to better absorb the dressing, enhancing the flavor of the salad.Storage- Massaged kale salad can be stored in an airtight container in the refrigerator for up to 2-3 days. Unlike other greens, kale holds up well even after being dressed, making it a great option for meal prep.