Didn't get around to posting this yesterday. We ate it, but I wasn't able to blog it until today. Sorry!
For its namesake national food holiday, kale is getting a massage. I have seen "massaged" kale salads on menus before and thought: What the heck! Why would I do that?
But I did some reading today, in honor of National Kale Day, and decided to give it a try - or rather set my Enthusiastic Kitchen Elf on it.
Raw kale is tough, so you need break down the fibers somehow. In the past I have blanched it, softening it before using it in a recipe. Apparently, massaging it accomplishes the same thing. Okey dokey. I've never massaged produce before.
D, can you help Mommy with dinner?
"Sure, what can I do?"
Can you please massage the kale in that bowl?
Massage the kale, please.
"Did it have a hard day?"
He's so agreeable. I love it! And he did a great job, too.
1 bunch kale (Thank you, Fogline Farm!) - larger ribs removed and thinly sliced
2 T olive oil
3 T tangerine juice (feel free to use whatever citrus you have)
freshly ground sea salt
freshly ground pepper
2 apples, cored and thinly sliced
1 roasted beet, peeled and thinly sliced
1/2 C grated parmesan (feel free to use whatever hard cheese you have)
1/2 C sliced almonds
Place the kale in a large mixing bowl and pour the olive oil and tangerine juice over the leaves. Massage until the leaves are softened and have turned from a greyish-green to a bright, deep emerald. Season to taste with salt and pepper. Fold in the apples and beets. And stir in the grated cheese and almonds. Let sit for another 10 minutes before serving so the flavors can fully develop.