I think it's interesting to see how kale has become the chic, uber-popular superfood of the moment. I've read some funny articles online, written both by people who love and hate this occurrence. For all the bloggers and people with strong feelings one way or the other, I'm sort of in the middle. I like it when it's prepared well or an accent. Two of my favorite recipes that I've tried are this kale soup and this kale pasta. The other night, I made a salad that I loved out of what was leftover in my fridge. It turned out pretty awesome, I have to say. My husband ate it willingly but said he didn't care if I never made it again.
Massaging kale with olive oil helps to make it softer and take away the waxy exterior that makes it such a hearty leafy green. You don't need to massage it much; just a minute or so with some good olive oil and then let it rest for awhile to soften up.
Massaged Kale Salad with Oranges & Beets
Take a bunch of Tuscan or Dino Kale and tear it into small pieces, discarding stems. Put it in a bowl and drizzle a little olive oil over. With clean hands, start massaging the kale until it's evenly coated with the oil. Set it aside at room temperature for a half hour or so. Cut up some beets (mine were roasted and cooled), some oranges (no peel or pith) and coarsely chop some almonds. Add to the kale. Sprinkle some salt, pepper, and white wine or red wine vinegar over the top. Toss. Taste and adjust to see if you need any more vinegar, oil, salt or pepper. Shave some parmesan cheese over the top to serve.