Young leaves are delicious chopped up in a simple mixed salad. Simply remove the spine and cut the young leaves into strips, then mix it with your other favorite garden greens.
If the leaves are mature or a bit older they can become too tough for a mixed salad and taste best in a marinated or rubbed salad.
- Tear or cut the stem off your kale leaves
- Cut the leaves in half and then into strips.
- Take the strips and dress them with your favorite vinegar-based dressing, or a simple mix of oil, acid (lemon juice, vinegar, lime, orange etc.) and salt/tamari mixed together.
If you have time, let your dressed salad set for an hour or so to allow the leaves to soften. If you do not have enough time to let the leaves marinate you can “massage”* them until they are soft and ready to eat.
Tip: Adding a touch of chili oil and some sweet red peppers to your massaged kale salad will add color and an unexpected flare to your dish. Other possible variations include adding some raw or toasted seeds (such as sesame or sunflower), or sautéed mushrooms.
*Massage is just a fancy word for gently squashing the kale with your hands or a spoon, spatula or fork until they are tender.