Kale salad is usually not my thing. If you read my blog regularly then you know that I’m more of a braised greens kind of girl. And, yeah, I roll my eyes too when I see “massage” next to anything intended for consumption. Still, getting your hands in there and really working those leaves gives you tender kale that’s ready to absorb all sorts of tastiness (instead of just being a workout for your jaw). Early autumn red grapes add flavor and juiciness; adjust the amount of agave depending on how sweet or tart they are.
1 bunch kale, stems removed, cut chiffonade style
¾ cup red grapes, halved and seeded if necessary
1½ tbsp pickled red onion
½ tbsp white wine vinegar
¼ to ½ tsp agave, or to taste
2 tbsp hemp seeds
pinch of red pepper flakes
salt and black pepper
- In a large bowl, drizzle olive oil and sprinkle some salt on the kale. Using your hands, massage kale for 2 to 3 minutes.
- Stir in grapes, pickled onion, white wine vinegar, agave, and hemp seeds. Season with salt, black pepper, and red pepper flakes. Let sit for awhile for best flavor.
Yield: About 4 servings