Using your fingers, massage the oil into the kale for 1 to 2 minutes until the kale has softened.Repeat until the kale is fragrant and dark green.
Then wash and spin dry.Save time and mix up the lemon dressing for the kale salad ahead of time.Add 1 cup castelvetrano olives (pitted and ciced), 1 cup of.
When ready to eat, chop the kale and assemble the salad!Adjust the quantities according to your taste preferences.
Place the kale in a large bowl.Add 1/2 dried bay leaf, 1 garlic clove, pinch of salt, and fresh ground pepper.In a large mixing bowl, combine the kale and 1/3 of the dressing.
Cover with enough water to cover the chicken cutlets.Adding lemon juice, balsamic or apple cider vinegar to cooked kale with cut through the leaves' bitterness.
Prepare the dressing by adding finely grated fresh ginger, mustard, apple cider vinegar, honey, olive oil, and sea salt and pepper to taste to a sealable jar and shake to combine.Make the croutons, if using:Remove the kale leaves from the stem by folding the kale in half and use a sharp knife to slice the rib away.
Preheat the oven to 350 f.Add the kale to a large mixing bowl and drizzle evenly with the olive oil.
Add dressing and toss the salad together until leaves are evenly coated with dressing.Shake the covered bowl before serving.½ cup freshly grated parmesan cheese.
Massage a piece of kale in your hands to loosen, soften and reduce bitterness.In a large bowl, add the chopped kale and drizzle with a squeeze of lemon juice.
Wash, stem, and dry the kale leaves in a salad spinner or with kitchen towels.