the best kale salad
I got this recipe from a stranger in the Big Y grocery store many years ago.
She saw that I had several bunches of kale in my cart. “What are you making?” she asked.
“Kale and kielbasa soup,” I replied. “I adapted my mom’s recipe.”
“Well, if you have any kale left over, you should try it like this.” And she proceeded to give me this simple recipe, which has since become a staple in our house and a favorite of our guests. I never got the woman’s name, but I think of her every time I make this dish.
This is, hands down, the best way to make kale salad. It’s simple to prepare, goes with everything, and even keeps in the fridge for several days! The lemon juice helps to “digest” the roughage, making the kale silky and delicious.
I often use a mix of regular green kale and lacinato kale for this dish, but you could also try it with any or all of your favorite dark-and-leafies. Eat it alone as a fresh, zesty side dish, or use it as a base for your farmhouse buddha bowl.
From our table to yours, enjoy!
The Best Kale Salad
Prep time: 5-7 minutes | Serves 4-6
One medium bunch curly green kale, lacinato kale, or your favorite variety (about 8 cups shredded)
Juice of 1/2 lemon
2 tbsp olive oil
1/2 to 1 clove garlic, grated
1/2 to 1 tsp rosemary salt, parsley thyme salt, or other herbal or sea salt of your choice
Black pepper to taste
Hint: When making this for the first time, err on the side of less salt and garlic, and increase to taste. Raw farm garlic is stronger than store-bought!
Wash the kale, remove the tough stems, and shred it into bite-sized pieces.
Place the kale in a large mixing bowl. Add lemon juice, olive oil, garlic, salt, and pepper.
Using your bare hands, mix and massage the kale for at least 2-3 minutes, rubbing it between your fingers until the oil begins to absorb and the leaves become a dark, vibrant green. Continue massaging until kale becomes silky and the dressing ingredients are evenly distributed.
Serve immediately — or, for fuller flavor, allow to marinate in the fridge for a few hours.
If you don’t finish it all at once, store the salad in an airtight glass container in the fridge. It should last 3-5 days before beginning to wilt.