massaged kale salad
This recipe is so simple and positively addictive. The trick is to thoroughly and lovingly massage the kale into submission, making it more enjoyable to eat and much easier to digest than straight-up raw kale. Slowly but surely, the kale will yield to your hands, becoming soft, bright green, and half of its original volume. Massaged kale seasoned with a little bit of sour, salty, and sweet is positively divine. Add your own toppings as you discover which flavors you’d like to include. Be sure to dry your washed kale very well or else the dressing will be diluted. I like to dry it in my salad spinner.
INGREDIENTS:
SERVES 6 TO 8
2 bunches Tuscan (dinosaur/lacinato) kale, stemmed, leaves torn into small pieces (8 packed cups)
1/3 cup fresh lemon juice (2 lemons)
1/4 cup extra-virgin olive oil or avocado oil
¼ to ½ teaspoon salt, plus more to taste
Seeds from 1 fresh pomegranate (1 cup) or ¾ cup dried cranberries or chopped dried sour cherries
¾ cup toasted pecans (see Pantry, page 214), coarsely chopped
¼ cup hemp seeds (hemp hearts)or lots of Super-Seed Shake (page 850; optional)
½ teaspoon toasted sesame oil (optional)
DIRECTIONS:
1 Wash your hands well. In a large bowl, toss the kale with the lemon juice, oil and salt. Squeeze and massage the kale with your hands and fingers like you really mean it. Do this for a full 5 minutes. Your hands will likely get tired.
2 Mix in the pomegranate seeds, pecans and the optional ingredients (if using). You can use a utensil now, especially if adding hemp hearts, which will stick to your oily hands.
Notes:
This salad keeps well covered in the fridge, and it’s even better the next day. It may need to be freshened up with a bit more lemon juice and salt just before serving.
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