With its notoriously rough and fibrous texture, kale can be difficult to choke down if not prepared right. Cooking improves the texture, but with a few tricks, it can also be surprisingly delicious (and easy to eat) when raw.
1 Remove Stems
Run the tip of a sharp knife down each side of the stem to separate the leaves into two strips, leaving the stem behind. Repeat this with each leaf in the bunch.
2 Chop the Kale
Stack the strips of kale on top of one another like a deck of cards. Once neatly stacked, cut across the stack into thin strips. Kale can be very fluffy, so stack and slice about six stack at a time.
3 Rinse the Kale
Place the shredded kale into a colander and give it a good rinse. Dirt and sand often hide in the curly crevices of kale, but cutting the leaves into small pieces allows the dirt to easily rinse away.
4 Dry the Kale
Salad dressing slides right off of wet leaves, so dry the kale well using either a salad spinner or a clean dish cloth. To dry the kale in a towel, simply spread the leaves over a clean towel and roll it up. Gently press on the rolled towel to absorb the excess water.
5 Dress the Kale
Add dressing to the kale and massage it into the leaves. Allow the dressed kale to refrigerate for at least a half hour to allow the dressing to absorb. The softened kale leaves will look glossy and slightly transparent once the dressing has absorbed.
6 Make Your Salad
Now your kale is ready for salad glory. Add the toppings of your choice and an extra light drizzle of dressing if needed.
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