If you don’t like kale because of its tough texture or bitter taste, give this recipe a try. When kale is rubbed or rolled in a towel after cleaning, the tough fibers break down and turn kale into a tender green that still retains its body (it doesn’t wilt) in a meal-like salad. And raw kale is surprisingly less bitter than kale that has been overly cooked.
(Serves 2 as a main course)
- 1 bunch curly kale or 2 bunches dino, red Russian, or Siberian kale (about 8 ounces)
- 1 cup cooked beans of your choice; we used lima beans (1 cup of cooked beans is about half of a 15-ounce can of beans)
- 1/2 cup shredded Parmesan cheese
- 1 to 2 tablespoons olive oil
- 3 to 4 cloves garlic, finely diced (or to taste)
- Salt and pepper to taste
Rip or slice the kale leaves from the center stem. Wash the kale leaves and place them on a towel. Roll the towel up and massage the kale well. This method both softens by helping to break down the fiber in the leaves, and dries them.
Place the rubbed kale in a bowl and mix in the remaining ingredients.
This salad is better the next day, so consider doubling the recipe for lunches.
Recipe and photo by Christina Keibler