kale salad

Massaged Kale Salad Recipe

By Alexandra Fleischman | June 27, 2013

massaged kale, kale, tahini, lemon, kale salad, pomegranate seeds, no cook, recipe, kale recipe

massaged kale, kale, tahini, lemon, kale salad, pomegranate seeds, no cook, recipe, kale recipe

A side of sautéed greens is an easy, elegant classic. But when I made them last week, I regretted it. Unfortunately, even one burner on the stove quickly heats up my small apartment more than one measly window unit can handle.

I turn to a vegetable that wilts beautifully without heat—the one and only, superfood kale. Massaged kale isn’t cooked, per se, but the dressing is worked into the leaves, taking on both the flavor and a softer texture.

How long the kale is massaged controls the softness—most massaged kale salads call for five minutes or less of massaging. Personally, I like my kale a lot softer, massaged for fifteen or more. Tahini adds an undeniable rich, nutty flavor and creamy texture that elevates this side to a memorable (not to mention addictive) dish. The antioxidant-packed pomegranate seeds brighten up the flavor profile, as do the mint and lemon juice.

For more sides of greens, see these recipes:

Healthy Spring Sautee of Overwintered Spinach, Leeks and Carrots

Braised Collard Greens with Masala Caramelized Onions

Quinoa & Greens

Grilled Treviso with Watercress and Creamy Blue Cheese



Kale Salad with Bacon Vinaigrette Recipe

By Emma Haberman | January 24, 2012

kale salad with bacon vinaigrette

Few things make me feel as instantly healthy as kale. The curly green is high in calcium and vitamins, and is a great metabolism booster. As a base for a salad, kale maintains its structure and almost never gets soggy, even when left in dressing overnight. Its unique texture and flavor lends itself perfectly a simple salad topped with creamy vinaigrette, Parmesan and a healthful poached egg.

Poaching an egg requires attention and patience, but is relatively simple. The most important steps are keeping the yolk intact, and making sure that the white completely wraps around the yolk before it sets. Pouring a dash of vinegar into the water and using the freshest eggs you can find will help the eggs keep their round shape as they boil. The salty bacon, zesty lemon and spicy shallots combine to make an easy refreshing salad that keeps well overnight for a leftover lunch. Read More

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