Massaging kale turns this hearty dark green into a silky, tender and sweeter version of itself. Oranges add tartness while almonds add crunch.
By Ani Arambula
I give you permission to play with your food with this recipe: We’re massaging kale today.
Kale is one of my favorite dark greens. When I first started making it, I always cooked it either braising, quick stir frying or adding it to soups. Two summers ago, I visited a newly opened – now trendy – restaurant minutes from work where the kale was served as a salad. With my mind now opened, a love affair with raw kale began.
The vegetable can be a bit tough and bitter for some people, causing them to go overboard with dressing trying to “mask” the bitterness when eaten raw in a salad. Massaging solves this problem: It breaks down the cellulose structure of kale, turning it from a tough, fibrous, bitter green to a sweeter, silkier, darker green that is infinitely more palatable than it’s pre-massaged state. Raw kale haters might even become raw kale lovers after tasting this salad.
For the dressing, you can use your favorite brand of marmalade; I opted for a no sugar added variety.
Ani L. Arambula is an award-winning visual artist who works as a Senior Page Designer and Art Director for a newspaper by day and spends the rest of her time as writer, recipe developer, food stylist, photographer, videographer, and sole creative force behind the website, Confessions of a Foodie (www.confessionsofafoodie.me). Her articles, recipes, food styling and photography have been published in The San Diego Union-Tribune, UT-San Diego, Tree.com, NestFresh.com, theKitchn, SND.org, NoshOnIt, and a few other newspapers around the country. Ani’s other passions include spoiling her cocker spaniel, family-time, DVD collecting, the occasional glass of wine with a good friend, and a damn fine cuppa joe.