Massaging Kale is the Key to Tender, Easy-to-Chew Salads – and It Couldn’t Be Simpler!
Kale is one of my favorite leafy greens because it’s so hearty and versatile. But its fibrous texture can also make very difficult to eat raw in salads or bowls.
That’s why learning how to massage kale is essential! 🤓
Massaging kale is an easy, 2-minute step that makes all the difference in enjoying this hearty raw green. It’s as simple as rubbing chopped kale with fresh lemon juice or your favorite vinaigrette. The acid breaks down the toothsome texture of the greens, making the kale easier to chew, less bitter-tasting, and way more enjoyable to eat.
It may not seem like much, but massaging kale for salad is truly a game changer. If you thought you didn’t like kale before, this simple method will likely change your mind. Tender massaged kale makes any homemade salad or grain bowl taste restaurant-quality.
And since it pairs with all kinds of toppings and dressings, you can use massaged kale for almost everything. It’s a staple method in tons of popular PWWB recipes, from my light and bright Lemon Kale Salad to a creamy and decadent Kale Caesar Salad.
Low effort, BIG impact! 🙌🏼
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The best kale for massaged kale? ⇢ Just like other leafy greens, there are a number of different types of kale. All hearty leaves benefit from a quick massage, especially the two most commonly available varieties, lacinato and curly:
- Curly kale is the most common variety of kale with signature wavy (aka “curly”) edges. It may require a little extra massaging because it has more surface area compared to flat-leaf kale.
- Lacinato kale (aka dino kale, Tuscan kale) is dark blue-green with a bubbled texture reminiscent of the scaly skin of a reptile – hence the nickname ‘dino kale.’ It’s my personal favorite because I like how the flatter, thinner leaves are a little more delicate.
Prep tips and tricks. While massaging kale is a pretty straight-forward process, there are a couple things to keep in mind before you get started…
- Buy a bunch of whole kale leaves instead of a store-bought bag of pre-shredded kale. Bagged kale is not as fresh and tends to also include tough, fibrous stems.
- Destem the kale. Kale stems are bitter and tough, the opposite of what we want for a light and tender kale salad! To remove the leaves, simply slide your hand along the stem to separate them.
- Finely chop. Tightly roll up a few of the kale leaves and use a sharp knife to chop them into bite-sized pieces or finely shredded strands – the smaller the better!
5-Minute Meal Prep
Shredded kale keeps for about 1 week in the refrigerator. Store it in a resealable bag or airtight container with a paper towel to capture any excess moisture. This helps prevent it from spoiling! At dinnertime, all you have to do is pull it out of the fridge and give it a quick massage – easy!
How to Massage Kale for Salads and Bowls
With your raw kale leaves de-stemmed and chopped, you’re ready to get massaging! This takes 2 minutes and has a transformational effect on the texture of the kale.
How it works. ⇢ Kale naturally has a very tough, fibrous texture, but an acidic liquid like vinegar, lemon juice, or vinaigrette easily tenderizes the greens. 🤓 Technically speaking, massaging kale breaks down the tough cellulose structure so the leaves are much easier to chew and digest. This also makes the kale less bitter and brings out its beautiful, bright green color.
Drizzle the kale with lemon juice or vinaigrette. You need a slightly acidic liquid to massage kale. I often use a drizzle of lemon juice with a pinch of salt. If you’re planning to dress your kale salad with a vinaigrette, use that instead! I love massaging kale with my All-Purpose Vinaigrette or Maple Balsamic Vinaigrette, but any flavor will do. Pour just enough over the bowl of shredded kale to lightly coat the leaves.
Massage! 💆🏻♀️ This step gets a little messy, but that’s okay! Use your hands to scrunch the kale between your palms and fingers, working the liquid into the nooks and crannies of every piece. You’ll know it’s done once the kale softens and turns vibrantly green.
Serving Suggestions
Tender massaged kale makes a hearty, easy-to-chew base for all kinds of salads and bowls. I use it for every single one of my kale salad recipes!
I love it in fresh dinner side salads like a Lemon Kale Caesar or Hearty Kale Brussels Sprouts Salad. It’s also a great base for super satisfying lunches like my Grilled Chicken and Asparagus Salad or Cozy Autumn Grain Bowls.
Once you learn how to massage kale, you’ll realize why it’s the only way to serve kale in a salad or bowl. There’s no going back!
I can’t wait for you to learn How to Massage Kale! It’s a 2-minute step that makes this deliciously hearty green taste taste that much better. Simply a game-changer!
If you do give it a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE hearing about and seeing your PWWB creations!
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How to Massage Kale (2-Minute Step for Tender Kale Salads)
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: serves 2-4 1x
- Category: Techniques & How-Tos, Entree Salads & Bowls, Side Dish Recipes
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Description
Kale is one of my favorite leafy greens because it’s so hearty and versatile. But its fibrous texture can also make it very difficult to eat raw in salads or bowls.
That’s why learning How to Massage Kale is essential! 🤓
Massaging kale is an easy, 2-minute step that makes all the difference in enjoying this hearty raw green. A quick rub breaks down its toothsome texture, making it easier to chew, less bitter-tasting, and way more enjoyable to eat.
From there, it’s the perfect base for all kinds of salads and bowls. I use this method for every single one of my kale salad recipes – check out the blog post, above, for some PWWB reader faves to get you started. ♡ Happy cooking!
Ingredients
- 1 bunch kale, washed and patted dry (see Recipe Notes)
- 1 tablespoon extra-virgin olive oil or vinaigrette OR ½ lemon, juiced (see Recipe Notes)
- kosher salt, to season
Instructions
- De-stem the kale: Grab hold of a kale leaf by the base of its stem. Using your free hand, tear the kale leaf away from the stem slightly, then pinch the stem and slide your hand down its length, completely separating the leaf from the stem. Repeat with the remaining kale leaves.
- Tear or chop the kale: Once all of the kale is de-stemmed, tear or chop as desired. For cooked dishes like soups and stews, it’s nice to tear the kale leaves into bite-sized pieces. For a raw dish like kale salad, massaged kale is a little easier to eat when it’s finely shredded. To finely shred, pile all of the de-stemmed leaves on top of each other, creating a nice stack of kale leaves. Roll the kale leaves into a tight bundle. Hold the bundle in place as you use a sharp knife to chop through and create fine pieces of shredded kale.
- Massage the kale: Place the kale in a large bowl. Drizzle the oil, vinaigrette, or lemon juice over top and season with a good pinch of kosher salt. Use your hands to massage the kale, working the lemon into the leaves until they’re vibrant green and slightly wilted, 1-2 minutes.
- Serve: Enjoy your massaged kale as desired, with salad add-ins and dressings of choice. For some inspiration to get you started, try our go-to Kale Caesar Salad, Kale Apple Salad with Goat Cheese and Balsamic Vinaigrette, or our fan-favorite Cozy Grain Bowls with Roasted Sweet Potatoes and Chicken. For more inspiration, explore PWWB’s Salad and Bowls and Sauces and Condiments archives. Enjoy!
Notes
Jess’ Tips and Tricks:
- Kale: 1 bunch of kale typically yields 3 cups of shredded kale, perfect for a hearty entree salad that serves 2 or a side salad that serves 4. Any variety of hearty kale benefits from a quick massage before serving in a salad, though some varieties are tougher than others and may need to be massaged longer. Massage the kale just until the leaves are vibrantly green and begin to wilt slightly – total time needed to massage the kale varies since a tougher leaf like curly kale will take a little longer than more tender leaves like lacinato kale. See the blog post, above, for more information about the different varieties of kale.
- Massaged kale with oil vs without oil: Whether you massage your kale with oil or without oil is up to you. When I’m serving my massaged kale salad with a lighter oil-based dressing like a vinaigrette, I typically opt to massage the kale with oil or a little of the vinaigrette/salad dressing for even more flavor. When I’m serving a massaged kale salad with a creamier dressing, I typically opt to massage the kale with lemon juice since its brightness helps balance the creaminess of the overall salad.
Recipe and Food Styling by Jess Larson, Plays Well With Butter | Photography by Rachel Cook, Half Acre House.
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