Cook: Easy Kale Salad
Easy Kale Salad Recipe
Kale is one of the best vegetables to cook with. It’s versatile and delicious plus it’s packed with vitamins A, K, B6 and C. You’ll also get your calcium, potassium, copper and manganese in it. I like to use kale for salads, and definitely recommend the massage technique.
After you’ve washed and peeled away the leafy greens, don’t throw out those stems! They can be sauteed later and added into a roasted veggie salad, scrambled eggs, stir fry, and even different kinds of soup. I’m a really big advocate of using as much as I can from the fruits, veggies, and proteins that I use! Check out my Asian Roasted Veggie Salad on how to make a hot kale slaw and use up those stems!
I prefer dino kale over curly kale, but that’s just my preference!
Serves: 2-4
Prep Time: 20 minutes Total Time: 30 minutes
Ingredients:
2 bunches of kale (preferably Dino kale - washed, dried, and leafy parts removed from the stem)
4-5 garlic cloves (peeled and thinly sliced or minced)
Juice of 1/2 lemon
2 tsp soy sauce (to taste)
1 small anchovy (optional)
Parmesan cheese (to taste)
Kosher salt and pepper (to taste)
1 small tomato (washed and diced into larger pieces)
1/2 of a white or yellow onion (thinly sliced)
Sesame oil
Optional: miso paste (you can mash a little into the lemon juice if you love miso flavor), I recommend 1-2 tsp.
Directions:
Chop the clean and destemmed kale into large pieces.
Add everything into the bowl except the tomato, onion, and sesame oil.
Massage all the ingredients together with your hands for 2-3 minutes. The kale leaves will get darker and have more of a wet look. The ingredients should decrease and you’ll know it’s done by the texture you feel in your hands.
Give the salad a taste test and adjust the seasoning accordingly.
Finally, gently mix in your tomato, onion. Once it tastes perfect, drizzle just a little bit of sesame oil on top and serve.
For more of a Greek style kale salad. You can mix in red onions, tomatoes, and cucumbers. Swap out the parmesan cheese for feta and skip the sesame oil and soy sauce! There are endless options for kale salad, I’d love to hear how you make yours in the comments below!
Save your stems and put them in a baggie to use later - no waste!
