I usually don’t get excited about kale. I know it’s really good for you. But that’s not incentive enough to eat something otherwise unappealing. It’s part of the cabbage family and in its raw form, can be tough and bitter. But I saw this recipe on my friend Jenna’s blog and I trust her taste. If she said a little massage can make kale delicious, then I was willing to try it! After a minute or two of literally massaging (as in with your hands) coarse salt and a drizzle of olive oil into the kale, it becomes soft and moist and almost sweet. There are all sorts of variations on this salad floating about. I went with her recommendation of red onion, apples, cranberries, sunflower seeds, and feta. Yes, I’m eating cheese again. (Hooray!) More on that later. Although this salad would still be wonderful- and completely dairy-free- without it.

Massaged Kale Salad

INGREDIENTS

1 large bunch kale
1/2 tsp. kosher salt (if you are using a smaller grained salt- such as table or sea salt- make sure to reduce the total amount accordingly)
drizzle olive oil
red onion, diced
dried cranberries
apple, diced
toasted sunflower seeds
2 Tbsp. red wine vinegar
1/2 tsp. sugar
1/4 cup extra virgin olive oil
feta, crumbled
freshly ground black pepper, to taste

DIRECTIONS

1. Wash the kale and pat it dry. Slice off the stiff stems below the leaves and continue slicing the stem away from the leaf until you have cut a thin v-shape into the kale leaf and removed the tough stem all the way up. Stack the kale leaves two or three at a time, roll them up, and slice the leaves into thin ribbons.

2. Place the kale ribbons in a large mixing bowl. Add the salt and a drizzle of oil and massage it into the kale with your hands for two minutes. You’ll notice the kale start to turn a darker green and the texture of the kale will begin to soften a bit.

3. Toss in the red onions, dried cranberries, apples, and sunflower seeds. In a small bowl, whisk together the oil, vinegar and sugar. Pour over the salad and toss. Sprinkle feta cheese over the top and serve. The salad can be refrigerated for up to a day before serving.

Serves 4.

(Adapted from Mel’s Kitchen Cafe via Lahatchita Eats)