Have you ever had a kale salad at a restaurant or friend’s house that was really delicious, and then you try and make one at home and it is bitter, awkwardly crunchy, and awful?? I bet you didn’t massage the kale!
I know this sounds weird, but massaging your kale – with your hands – is a key step in preparing anything with raw kale. Yes you literally use your hands to squish and breakdown the leafy green for several minutes. Here are the steps to give your kale a nice massage…
- Start with Dino Kale, it’s the best in my opinion and wash your kale
- DE-STEM it! This is another very forgotten step! You have to take out that stiff, thick stem from each leaf. (I just fold the kale in half and then pinch the stem and pull it away from the leaf)
- Next, chop your de-stemed kale into big bite sized chunks.
- Put the kale into a bowl, add a drizzle (about 2 tsp) of oil oil
- Then massage! Use your hands and squish and squeeze the kale, very similar to kneading dough for about 2 minutes. Voila! Then add whatever else you will be eating with your kale.
Kale, Quinoa, Chicken Salad
Speaking of kale… This is my serious go-to whenever I need to make a salad or bring something healthy to a potluck. It’s pretty easy to make and is loaded with protein from the quinoa and chicken, healthy fats, and greens!Ingredients: (Makes enough for about 4 people)
- 1 bunch of dino kale (the picture above is regular kale because I couldn’t find a picture of dino kale!)
- 1c quinoa
- 2 chicken breasts (grilled or boiled)
- 1 cucumber
- 1 avocado
- 1/2c halved walnuts, toasted
- olive oil
- salt & pepper
- Cook your chicken and slice it up or shred it. Set aside.
- Cook the quinoa, when done add salt and pepper to taste, fluff with a fork and set in the fridge to cool.
- Toast the walnuts in a pan on medium heat. Be sure to stir frequently and pull off heat as soon as they start to smell toasted and you see them start to turn a little brown.
- Meanwhile de-stem and massage the kale :)
- Chop up the avocado and cucumber.
- Add the quinoa, avocado, cucumber, and walnuts to the kale. Drizzle with olive oil and lemon juice from about 2-3 slices of lemon. Top with pepper to taste.
- Serve with the sliced grilled chicken on top, or toss it in!