Massaging Kale is a new concept that I learned to make your Kale Salads more palatable and easier to digest. It also makes it fun to get more connected with your food and quite frankly, I felt like some kind of Ninja Kale Salad Pro making this. The truth is, it couldn’t be simpler.
Massaging the Kale
Simply wash, strip the kale leaves from the woody stems (discard or save for soup), rip or chop the leaves into smaller pieces and place into a large bowl. Drizzle with 1 to 2 tablespoons of Extra Virgin Olive Oil and 2 pinches of sea salt. Using your clean hands — or not so clean hands –if you are a micro-biome fanatic (I’m not quite there yet), massage the oil into the kale. Turn and squeeze as you go. The idea is to allow the oil and sea salt to begin to draw out extra moisture and begin to break down the cell walls before you eat the kale. Don’t worry there are plenty of nutrients left after you do this.
Let the kale rest in a bowl while you chop the remaining ingredients for the salad.
Finally, squeeze and massage some more using a colander or medium strainer to press out the bulk of the liquid. Place the massaged kale in your serving bowl to add the final touches.
In this salad I chopped one Bosc pear and 1 Honey Crisp apple. I added this to the kale. I also added about 1/4 cup of toasted pumpkin seeds with sea salt and drizzled the juice of one whole lemon before gently tossing it all together with my hands – go kale ninja – once again.
As a final touch I grated about 1/4 to 1/2 cup of firm sheep cheese – Manchego cheese. This is a cheese made in the La Mancha region of Spain from the milk of sheep of the manchega breed. Official manchego cheese is to be aged for between 60 days and two years. It is delicious and mildly nutty in flavor. This is a firm cheese and not soft or crumbly like goat cheese or feta. I found mine at Costco but was told you can also buy this at Sam’s.
Super tasty, super simple. Serve immediately and enjoy!
Of course this is one of many many combinations of flavors. You can change this up anyway you like with ingredients you love best. Let me know what your favorite combinations are below.
- ½ bunch of fresh kale, washed, stripped and chopped
- 2 Tbls. Extra Virgin Olive Oil
- 2 pinches of Celtic sea salt (more to taste as needed)
- 1 Bosc pear, chopped
- 1 Honey Crisp apple, chopped
- ¼ cup toasted pumpkin seeds
- ¼ - ½ cup grated Manchego Cheese. A firm cheese made from sheep's milk.
- Juice of one lemon
- To Massage Kale. Wash, strip the leaves from the woody stems (discard stems) and chop the leaves. Place these in a large bowl.
- Drizzle with olive oil and add 2 pinches of sea salt.
- Using your hands massage the oil into the leaves, turning and squeezing the liquid from the kale.
- Let rest in the bowl while chopping the pear and apple.
- Give the kale and oil a final squeeze using a strainer or colander to drain off the excess liquid.
- Transfer the kale to a serving bowl.
- Add the chopped pear and apple. Then add the pumpkin seeds and grated cheese.
- Squeeze the lemon juice on top of the salad and toss gently with your hand to mix the lemon juice with the oil.
- Taste to check flavor - adding more salt if needed.
- Serve immediately.