Thursday, June 27, 2013

Massaged (or "Wilted") Kale Salad

It's happened: one of those weeks in which I've failed to use up my CSA produce before getting another box. This is when being part of a CSA is really inspiring. We are eating vegetables a lot, I tell you. When I'm packing a lunch with the kids for a trip to the park, I make sure we're taking veggies as part of that meal (even if it's just for me). Eating out? Nope, we need to eat our veggies! Picking up on Saturday and then going back to our usual Thursday pick-up shortened our week + my hubby was out of town for two nights. ACK.

We still have some bok choy from 2 weeks ago that looks pretty good, so I'll finally be posting a recipe with that in mind tomorrow or the next day. For today, here's a way to plow through some kale. I've discovered that I really enjoy kale raw--much more than I like it cooked. I first had a salad similar to this at the Colvins' Farm Day back in May, and I've since made various iterations of it. It travels okay--you don't want it out of the fridge for too long, but if you're heading to the park with the kids: this is the salad you want to take! Bonus: it tastes even better after it sits for a bit, so make it up right after lunch and part of your dinner is done!

Massaged Kale Salad
~from some helpful website I can no longer remember!

  • 1 bunch kale ("regular" curly green kale or purple-stemmed kale work)
  • 1 lemon
  • olive oil
  • honey
  • salt and pepper
  • toppings: I enjoy feta cheese, Craisins or raisins, chopped apples, sunflower seeds, and/or bean salads (such as my chickpea salad) mixed in
  1. De-stem the kale and slice leaves in ribbons (discard stems). Squeeze half the lemon over the kale and drizzle in some olive oil--you know, about "one pour." Massage leaves with your fingers for a couple of minutes until the leaves start to look wilty. Let sit while you prepare the dressing.
  2. Squeeze other half of lemon in small bowl. Add some olive oil (another "pour" or two), some honey (a generous squeeze or drizzle), and whisk together. Pour over kale and mix thoroughly. If it looks dry, add some more of whichever you think it needs (lemon juice and/or olive oil and/or honey). Sprinkle with salt and pepper (kale takes well to some salt!).
  3. Add toppings of choice and refrigerate until ready to use.
 ~Makes 4 servings or so

1 comment:

Valerie Colvin said...


We love this too as you know....what kind of toppings have you experimented with? The pomegranit seeds, roasted winter squash is still our favorite. I've also done toasted walnut and apple...asparagus and green onions with grated radish for a garnish. Fun, fun! Thanks for all your hard work! Visit the Farmer's Wife at I'd love to hear your comments.
Val Colvin
the Farmer's Wife