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Rubbed Kale Salad

This technique transforms a nutritional powerhouse into an amazingly tender, tasty dish. Even if you don’t like kale, you’ll like this!

Large bunch kale, any variety
Olive oil
Lemon juice or vinegar
Any homemade vinaigrette
Feta or goat cheese crumbles
Chopped apple or dried cranberries
Toasted pine nuts or sliced almonds

Wash kale leaves and pat or spin dry. Remove tough stems and ribs, then slice into 1/8- to 1/4-inch-wide strips.
Drizzle a couple tablespoons olive oil, a couple teaspoons lemon juice and a half teaspoon of salt over the raw kale.
Now, the weird part: with clean hands, rub the kale shreds for 2 to 3 minutes to massage the oil, acid and salt into it and tenderize the leaves until they are soft and silky.
Add cheese, fruit and nuts. Toss with vinaigrette and serve chilled or at room temperature.