Kale Recipe

Strip the kale leaves from the tough stems: hold the stem with one hand and pull the leafy part down with the other. Discard stems or reserve for stock. Rinse leaves thoroughly under cold running water to remove grit.

Shake off excess water and tear or chop leaves into 1- to 1½-inch pieces. If leaves are very large, stack and roughly chiffonade.

Blanching

Bring a large pot of water to a rolling boil with 1 tsp coarse salt. Add the kale in batches and blanch for 30–45 seconds until bright green and slightly tender but still with bite. Remove with a slotted spoon into a bowl of ice water to stop cooking. Drain and squeeze gently to remove excess water. Pat or spin dry.

Mince the garlic finely or grate on a microplane. In a small bowl whisk together olive oil, lemon juice, vinegar, minced garlic, red pepper flakes, black pepper, and 1 tsp salt until emulsified.

Place the prepared kale in a large mixing bowl. Pour about half the dressing over the kale and use your hands to massage the leaves for 2–3 minutes: press, squeeze and rub the dressing into the leaves. Massaging softens the kale and reduces bitterness. Add more dressing to taste (use remaining amount).

Taste and adjust seasoning with more salt, lemon, or pepper. If using optional add-ins: toss in grated cheese, toasted nuts, sliced red onion, or roasted tomatoes and mix to combine.

Let the dressed kale sit 10–15 minutes before serving to allow flavors to meld; it will keep well in the fridge up to 24 hours and may benefit from another gentle toss before serving.