You read correctly! You have to massage the kale! We often eat kale raw, already prepared for us. This kale is not massaged 😉 The reason for massaging kale, is to break down the fiber found in the leaves. This makes for easier digestion, especially on the stomach. I’ve made this salad quite often and surprisingly enough, you can eat it again the next day, even after adding salad dressing. I would recommend going easy on the olive oil, tasting as you prepare the salad.
Ingredients (6 servings)
2 bunches kale
½ cup freshly grated Parmesan cheese
⅓ cup extra-virgin olive oil
¼ cup lemon juice
3 large cloves garlic, minced
1 tablespoon reduced-sodium soy sauce
1 minced anchovy fillet or ½ teaspoon anchovy paste (optional)
½ teaspoon freshly ground pepper¼ teaspoon salt
Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.