I have recently discovered the key to those delicious kale salads that seem to be all the rage in trendy restaurants lately. You literally massage the raw kale leaves with salt which brings them to a tender, supple state, perfect for a highly nutritious salad. I used Tuscan kale, also known as black kale or Lacinato . I suppose you could use any variety of kale, but I would avoid the coarser, curly variety for this recipe.

Tuscan kale salad with chicken, peppers and onion sausage – delicious with a glass of Chianti

You will need:
Tuscan kale – One small bunch makes two small salads, as the volume will decrease by about half as you massage the leaves.

Salt – about 1/8 – 1/4 teaspoon

Juice of ½ lemon – freshly squeezed

Extra-virgin olive oil – about 1 -1 ½ tablespoons

Pine nuts or sunflower seeds– about 2 tablespoons– toast in a dry skillet over medium-high heat, tossing frequently until they just start to turn golden and fragrant.

Manchego or Parmesan Cheese, shaved

Black pepper, freshly ground

Buy organic kale if you can find it, and wash the leaves very well. Pat dry. Remove tough stems. Roll leaves and slice into approx. 1” ribbons.

Place into large bowl, sprinkle with salt and massage leaves gently with your hands for two minutes. Squeeze excess water from kale and place in another bowl. Volume will reduce by about half.

Roll a lemon on a hard surface with a bit of pressure before slicing to produce more juice.

Drizzle kale with lemon juice and olive oil. Toss, and let sit for a couple of minutes to absorb the dressing’s flavor.

Then add the toasted seeds and top with shaved cheese. Season with black pepper.
Kale is a super-food, packed with vitamins and minerals. Uncooked, you are preserving even more of the nutritional value. Enjoy this simple rustic salad as a healthy meal or as a side dish.