“Just massage it with your hands.”
“The kale,” my grandmother insists over the phone. Her name is Sandi but I call her Mammy. I think the line is getting fuzzy or she is delusional. Mammy explains her experience with kale massage, “rub chopped, raw kale with oil and make sure to do it with your hands; you won’t regret it.”
I knew I had to try it.
Mammy was right; she always is. Now Massaged Kale is one of my collegiate potluck go-to dishes. Massaged Kale takes two minutes to make, is healthy, and tastes great. Plus, there’s a special place in heaven where we can watch Massaged Kale consumers’ faces when they hear about its sensual preparation.
It’s fun to discuss out of context, but massaged kale is serious business. Kale is a cancer-fighting wonder food packed with vitamins A, K, and C and minerals like calcium and iron. The hearty, green leaf also contains bile acid sequestrates that lower cholesterol and decrease absorption of dietary fat. So why don’t most people call kale a favorite food? Because it’s extremely fibrous, kale is difficult to digest and requires steaming, baking, or frying, processes that leach many of kale’s beneficial nutrients.
This is where the massage comes in.
With Massaged Kale, you get raw nutrients and kale that tastes good too.
For a Valentine’s day dinner twist, I’ve included a recipe for chocolate vinaigrette to drizzle over your Massaged Kale. It’s so good, I promise you’ll earn your own cook’s massage.
serves 2 as a side.
1/2 bunch of kale (around 1/2 lb), sliced in thin ribbons
1 Tablespoon oil (use olive oil for less flavor, truffle oil for more flavor)
pinch of salt and pepper
- Mix kale, oil, salt, and pepper in a large serving bowl. Massage kale with finger tips until kale is tender, darker green in color, and reduced in bulk.
1/2 cup balsamic vinegar
1 teaspoon mustard
2 Tablespoons cocoa powder
1/4 teaspoon salt
Pinch of pepper
- In a saucepan on medium-high heat, reduce balsamic vinegar until slightly thick and half its original volume. Stir often to prevent burning.
- Turn off heat and whisk in mustard, cocoa powder, salt and pepper until well incorporated.
- When completely cool, toss with kale and serve.