Massaged Kale Salad

This is a recipe that was introduced by one of the ER nurses and now seemingly half of the ER is now making this salad on a regular basis.  Kale and swiss chard (which can be substituted for the kale) is a vegetable that grows very well in Southeast Alaska.  The kale in the photo is from my co-worker’s garden, who I happened to be plant-sitting for while she was out of town.  My kale was planted a bit late this spring, but should be ready for the first harvest soon.  I made this dish for a little dinner party and it was enjoyed by all.

Ingredients:

  • 1 bunch kale (black kale is especially good), stalks removed and discarded,  leaves thinly sliced
  • 1 lemon, juiced
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • Kosher salt
  • 2 teaspoons honey
  • Freshly ground black pepper
  • 1 mango, diced small (about 1 cup)
  • Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons

Directions:

In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt.  Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.

In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.

Pour the dressing over the kale, and add the mango and pepitas.  Toss and serve.

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