Massaged Kale Salad

Massaging kale with oil and lemon transforms it from tough and bitter into something tender and sweet. The salad that converts kale sceptics.

Ingredients

• 400 g kale, stems removed and leaves shredded
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 clove garlic, finely grated
• 50 g toasted almonds or pumpkin seeds
• 50 g parmesan or pecorino, shaved
• 1 tbsp tahini (optional)
• 0 to taste salt and black pepper

Method

1. 1

   Combine shredded kale, olive oil, lemon juice, garlic, and a good pinch of salt in a large bowl.

2. 2

   Massage the kale firmly with both hands for 3-4 minutes until the leaves darken, soften, and reduce significantly in volume. This is the key step.

3. 3

   If using tahini, whisk with 1 tbsp water and a squeeze of lemon until smooth, then toss through the kale.

4. 4

   Add nuts or seeds and toss again. Taste and adjust seasoning — it may need more lemon.

5. 5

   Top with shaved parmesan. The salad keeps well refrigerated for up to 2 days — unlike most salads it actually improves as it sits.