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Here a pungent garlicky dressing is infused into kale by massaging the greens and the dressing together with your hands. Any type of kale will work in this kale salad recipe, just remember to remove the tough stems before you start.

EatingWell Test Kitchen
Source: EatingWell Soups Special Issue April 2016

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Read the full recipe after the video.

Recipe Summary test

total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.

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Tips

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

183 calories; protein 5.4g; carbohydrates 9.1g; dietary fiber 2.8g; sugars 2g; fat 15g; saturated fat 2.8g; cholesterol 5.7mg; vitamin a iu 7619IU; vitamin c 95.1mg; folate 109.1mcg; calcium 174.9mg; iron 1.3mg; magnesium 40mg; potassium 407mg; sodium 335.2mg; thiamin 0.1mg.
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