Even with school back in sess, I am still spending time in the kitchen. That time is very important to me. So here is the story: I never used to eat kale. Years have gone by without kale ever making it on the shopping list. Now that is bad since I feel I have bought (or have grown) every veggie known to man at some point in my life. Kale is a different type of green. You cannot just throw it into a salad bowl, chop some other veggies to accompany it, and have an edible meal. That just does not happen with kale. However, kale is not hard. It just needs a little extra care. It needs a massage. Yep, kale needs to be touched.
How I handle my kale:
First, I rinse it. Then, I de-spine it, meaning, I take out that thick backbone structure that it has holding up its leafy leaves. Then I toss it into a bowl and ground some sea salt over it and add a splash of olive oil. Then: massage. I knead the kale. This causes the dark, leafy green to shrink a little. It takes in the flavors of the olive oil and becomes much more tender and palatable. You can eat just like so, but I like to embellish it.
My latest kale salad included the salt and the olive oil (and of course the massage), but then I tossed in some freshly steamed brown rice, a mix of quinoa, some shredded carrot, some pinto beans, a dash of lemon herb dressing, and a warmed corn tortilla. I made enough for lunch tomorrow since kale holds up remarkably well, even when dressed (think opposite of soggy lettuce the morning after). Go green. Go dark, leafy green!