Couve Crespa Recipe

Wash and remove stems

Rinse the kale leaves thoroughly under cold water to remove grit. Pat dry with a clean towel or use a salad spinner. Fold each leaf lengthwise and run a knife along the rib to remove the tough central stem; discard stems or save for another use.

Thinly slice

Stack a few leaves, roll them loosely, and slice crosswise into very thin ribbons (sometimes called chiffonade). Aim for about 6 cups of loosely packed sliced kale for 4 servings.

In a small bowl or jar, combine the freshly squeezed lemon juice (3 tbsp), minced garlic (1 clove), and sea salt (1 tsp). Whisk or shake until the salt begins to break down.

Slowly drizzle in the extra-virgin olive oil (2 tbsp) while whisking (or add oil to jar and shake vigorously) to emulsify the dressing. Taste and add the remaining salt and black pepper in small increments (use remaining 2 tsp salt and 1 tsp pepper total across salad to taste). If using, stir in red pepper flakes (0.25 tsp) for a touch of heat.

Place the sliced kale in a large mixing bowl. Pour about half the dressing over the kale and use your hands (or two large spoons) to massage the kale for 2–3 minutes: squeeze and rub the leaves until they darken, soften and reduce in volume. This breaks down the fibers and reduces bitterness.

Taste the kale; if it still seems firm or dry, add more dressing (up to the remaining amount) and continue massaging until the texture is tender but still a little toothsome. Adjust seasoning with additional salt and black pepper as needed.

If using, fold in the toasted seeds or nuts (0.25 cups) and the thinly sliced red onion (0.25 cups) so they distribute evenly through the salad.

Sprinkle the grated Parmesan or queijo coalho (1 tbsp) over the top and toss gently to combine. Finish with a light scattering of lemon zest (1 tsp) for brightness.

Transfer to a serving bowl. The salad can be served immediately or refrigerated for up to 1 hour to let flavors meld. Before serving, taste once more and adjust salt, pepper or lemon if needed.