Here’s how they made massaged kale salad: Rinse and dry one bunch of kale, tear it up and place it in a roomy bowl. Add two or three cloves of finely minced garlic, a light coating of fruity olive oil, the juice of one lemon, salt and pepper. Now it’s time for the massage. Wash your hands and have at it. Toss the whole business together, squeeze the kale, and give these ingredients a little rubdown for just a minute. Then you can let it sit for a while. The lemon will ‘cook’ the kale, soften the greens and garlic.
Before serving, add a diced avocado and a half cup, give or take, of toasted pumpkin seeds; or, a hard boiled egg, chopped. Embellish as you wish. Goat cheese on the side with croutons would be good. Substitute vinegar for the lemon juice, or combine the two.
Not sure if it was the kale salad or the company at the dinner table that night, but this was a memorable, tasty salad, worthy of repeat performances all winter long. Leftovers were just as good the next day, maybe better.
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