Garlic Kale Salad

I’m not a huge fan of raw greens. For many reasons. One of which is the issue of the anti-nutrients that cooking or culturing neutralizes in greens. So, even if I loved them, raw greens are still not a great idea from a nutritional standpoint on a frequent basis. A couple of years ago though I had a delicious raw kale salad served as a side at a slow food restaurant. It was so yummy 2 years later I still think about it every time I prepare Kale. So, tonight, I threw together a knock-off version of it using the delicious, mild and delicate curly leaf kale provided by our wonderful Winter CSA. Got some recipe ideas from a couple of on-line sources and cobbled together my own. It’s yummy. I ate 3 servings of it in one sitting.

Garlic Kale Salad

  • 2 bunches curly leaf kale (although any kind of Kale will do)
  • 1/2 cup Parmesan cheese
  • 1/3 cup organic extra-virgin olive oil
  • 1/4 cup fresh squeezed lemon juice (raw is useful because the extra enzymes in it make the kale more nutritionally accessible in it’s raw state)
  • 3 large cloves raw garlic, minced
  • 1 tablespoon cultured g/f soy sauce (Can substitute Coconut Amino Acids in it’s place if soy needs to be avoided at all costs)
  • 1 minced anchovy fillet or 1/2 teaspoon anchovy paste (this is totally optional but please don’t leave it out even if you typically think of anchovies as disgusting. It simply adds a bit of mild salty tang with no residual fish taste once it’s blended into the whole recipe)
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon sea salt
  1. Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl.
  2. 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.
  3. Leave for a minimum of 30 minutes to allow flavors to develop. Can be made a day ahead and stored in refrigerator. Tastes bolder and more flavorful the second day!

Garlic Kale Salad

2 thoughts on “Garlic Kale Salad

  1. I made this tonight after having pinned it on Pinterest a couple weeks ago. I even bought anchovies for the first time in my life just for the occasion. We haven’t sat down to eat it yet, but the snitches I took while mixing it were really tasty!

    I didn’t have any lemon on hand and used apple cider vinegar instead.

    Thanks for sharing!

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