Kale Salad – Tasty Tuesday!

October 1, 2013 by Michelle

I’ve fallen in love with kale.  It’s such a nutritious green, but many people aren’t fans because it tends to be bitter and a little tough.  Did you know there are secrets to making kale better?  The obvious choice is baked kale chips, which I adore.  When you’re looking for a quick and fast salad that is pretty unique and incredibly tasty, a kale salad is perfect.

When you add lemon juice and also squish it with your hands, you help soften both the texture and the flavor, as the kale starts to break down just a tiny bit. It’s just enough to make it perfect to bite raw.

I had a salad somewhat similar to this at a tailgate recently but didn’t get the recipe.  When I got home, I was determined to try to replicate it as best I could, remembering all the flavors I tasted with it.  I think I did a pretty good job of it, personally.  I’ve made it a few times since and (shhhh) not shared.  My husband heard that I’d made it since I posted about a kale salad on Facebook and wanted some.  I had to shamefacedly admit that there was no kale left in the house.

I’ve been making it just like this, which means that it has no added protein other than the parm.  It works great as a side, but this is not a main dish salad. You could definitely add some avocado to it or hard boiled egg to get more oomph to it and make it into a meal, but I sort of like it just the way it is!

All hail kale.

Kale salad in a bowl ready to eat

Kale Salad

Ingredients:
3-4 large leaves kale, stems removed
1/4 c parsley, chopped
1 green onion, sliced
1 1/2 T lemon juice
1 T olive oil
1/4 c fresh grated Parmesan
salt and pepper, to taste

Directions:
Wash your kale, parsley, and green onion.  Slice your kale into 1/2 inch ribbons or rip into bite size pieces (see my tutorial on cutting greens and herbs for how).  Place it into a bowl.  Chop the parsley, and add it and your sliced green onion, as well.

Slice green onion on the bias into 1/4 inch pieces

Note that it may fill your smallish bowl completely.

Kale in a bowl ready to dress for kale salad

Add the lemon juice and olive oil.  Get your (clean) hands in there, and knead the kale.  Gather it in your hands and squeeze, rubbing the leaves together.  Do this for about thirty seconds or so.  You’ll notice that the kale starts to feel a little softer in your hands, and it’s become a brighter shade of green.

Massage the kale with your hands to get it to soften

It’s also shrunk significantly in volume.

After massaging, the kale takes up much less room in the bowl

Add the Parmesan and some pepper, then stir with a fork.  Taste test to see if you need to adjust any flavors.  Serve immediately, or you can refrigerate this overnight and serve.  I wouldn’t recommend any longer than that, as the acid in the lemon juice will continue to break down the kale leaves, and you don’t want soggy slimy salad.

Add parmesan cheese, pepper and a touch of salt at the end

Note: You can easily scale this recipe up to serve more. This is a perfect amount for a side salad for two as is.

Kale Salad

Prep Time: 4 minutes

Total Time: 4 minutes

Serving Size: 2

Kale Salad

Ingredients

  • 3-4 large leaves kale, stems removed
  • 1/4 c parsley, chopped
  • 1 green onion, sliced
  • 1 1/2 T lemon juice
  • 1 T olive oil
  • 1/4 c fresh grated Parmesan
  • salt and pepper, to taste

Instructions

  1. Wash your kale, parsley, and green onion. Slice your kale into 1/2 inch ribbons or rip into bite size pieces (see my tutorial on cutting greens and herbs for how). Place it into a bowl. Chop the parsley, and add it and your sliced green onion, as well. Note that it may fill your smallish bowl completely.
  2. Add the lemon juice and olive oil. Get your (clean) hands in there, and knead the kale. Gather it in your hands and squeeze, rubbing the leaves together. Do this for about thirty seconds or so. You'll notice that the kale starts to feel a little softer in your hands, and it's become a brighter shade of green. It's also shrunk significantly in volume.
  3. Add the Parmesan and some pepper, then stir with a fork. Taste test to see if you need to adjust any flavors. Serve immediately, or you can refrigerate this overnight and serve. I wouldn't recommend any longer than that, as the acid in the lemon juice will continue to break down the kale leaves.

Notes

You can easily scale this recipe up to serve more. This is a perfect amount for a side salad for two as is.

http://www.honestandtruly.com/kale-salad-recipe/


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    Comments

  • Angel The Alien


    I have actually never tried kale before! The other day I tried brussel sprouts for the first time in my life, and they were okay. So maybe I will give kale a chance too!

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