"*" See Kitchen Notes for more information or links to special ingredients.
Toast the pepitas* and set aside.
Using both hands, "massage" the kale, squeezing and crunching the leaves until they are broken down and somewhat wilted. This makes them more tender and palatable.
For a little spice in your salad, use these Sweet and Spicy Pepitas.
Type of Kale – Dino kale also goes by the names Tuscan Kale, Lacinato kale, black kale, or cavolo nero and is the best type of kale to use in massaged kale salads IMO. It’s a very sturdy kale, thick, crunchy, and flavorful. The leaves strip off the stems easily and can be cut into whatever size pieces you want leaving minimal tiny pieces that you get from other kale types, like curly kale.
Prepping the kale – To remove the leaves from the stem, grab the bottom of the stem with one hand, and, with the other hand, grab the leaves at the base and pull up the stem. The leaf should separate from the stem easily. Discard the stem and continue stripping the leaves from the rest of the bunch. To cut the leaves cut the leaves in half vertically down the center seam. Cut the leaves horizontally into narrow strips (about ¼ – ½ inch wide).
Type of Citrus – Cara Cara is our favorite citrus so I use it as much as possible when in season. When not in season, I’ll substitute tangerines, satsuma, or cuties. You want a very flavorful, sweet orange to counter the bitterness of the raw kale. A mix of citrus also works, like tangerines, grapefruit, and orange.
EVOO – Use your favorite! Don’t use a cheap oil for this salad. You want to taste the olive oil. A Blood orange infused olive oil is wonderful with this salad if you can find it.
Recipe author: MJ of MJ's Kitchen