This is my go-to Kale Side Salad, which I prepare regularly because it’s very simple to make. It requires very little oil and is flavored lightly with lemon, yet I never tire of it. However, be warned—this kale recipe may not appeal to everyone!
This Everyday Kale Side Salad is one I often make because it’s easy and makes kale taste good. It’s a nice way to include super greens in my diet. The kale leaves are softened using a small amount of extra virgin olive oil and lemon juice. I finish it off with a sprinkle of flaked almonds and parmesan, which makes it more enjoyable than just plain greens.
The flavor is simple, which is what I like. Kale lovers will likely appreciate it, but without creamy dressings or many extras, it might not win over those who dislike kale. That’s perfectly fine—this is meant to be an easy recipe for a regular Wednesday meal!
Here are the ingredients for my Everyday Kale Side Salad. You can swap the almonds for any nuts or seeds you prefer. If you don’t have lemon, vinegar will work. If parmesan is unavailable, you can grate any cheese you have, or add crispy fried shallots or crunchy noodles for extra texture.
I use curly kale as my main choice because it’s generally cheaper than cavolo nero (also known as lacinato or Tuscan kale). I like the texture of curly kale because it holds onto dressing and toppings well. You will need about 5 large stems, which equals roughly 4 cups when packed tightly.
Extra virgin olive oil is important for flavor, so use a good quality one. We only need 2 tablespoons, which may seem low for all that kale, but the method we use makes it go far.
Fresh lemon juice can really brighten the earthy taste of kale. Use about 2 teaspoons to start, then adjust to your taste. If you don’t have lemon, lime works well, and apple cider vinegar can be used too—just rub it into the leaves with the oil.
For seasoning, a heaping 1/4 teaspoon of salt is all that’s needed, which may not sound like much, but it’s effective when you massage it into the leaves. Remember, we’ll get some saltiness from the parmesan as well.
Use a small piece of parmesan, about a tablespoon when grated. I mix some into the salad and sprinkle the rest on top. It looks good that way!
To make this Everyday Kale Salad, follow these steps. No knife is required! Start by removing the kale leaves from the stems. Hold the stem with one hand and slide your other hand up to strip the leaves off. You might need to pick off some remaining leaves or break off small bits of stem.
Next, tear the kale into bite-sized pieces using your hands. If you prefer, you can use a knife to cut them. Drizzle 1 tablespoon of extra virgin olive oil over the kale and add the salt and pepper. Then, massage the kale with your hands. There’s no need to be gentle, as kale is tougher and chewier than other leafy greens. This scrunching helps break down the leaves to make them more enjoyable.
What do you think of this Kale Side Salad recipe?
Sources:
Source: RecipeTin Eats, by Nagi