Massaged kale salad with miso ginger dressing and garlic chips

This past weekend, Rene and I finally hosted our official housewarming party/his belated birthday celebration. To have all our friends over, mingling, laughing and drinking all night, in a place that’s all our own, was worth the wait and as awesome as was expected. Being an adult definitely has its advantages!

Instead of serving chips and salsa and sad crudites, I made some of my favorite dishes, to be served buffet-style. There was boeuf bourguignon, mac & cheese, roasted purple and white potatoes, my beloved goat cheese and caramelized onion crostini, and a kale salad. Standing next to indulgent meaty and carby dishes, I knew the salad wouldn’t get much love so I wanted to dress it in something special. The combination of miso, ginger, sesame and garlic is magical, and got the job done right - the salad was devoured. (I recommend making enough of this dressing to last a few days ahead.)

You may recall this post where I professed my strong dislike for kale. Fast forward just a few months and I’m eating kale like it’s my job - now that I know how to prepare it correctly. It incorporates seamlessly into stir-fry’s and hearty soups, braises beautifully, and makes a great base for smoothies (again, if you just know the right combo of ingredients to use). Kale is quite tough and sturdy, so in order to eat it raw, you have to show it some affection… that comes in the form of a massage. No, wait - really! When you massage kale, you start to break down its tough fibers with your hands before the rest of your body has a chance at it, making it easier to chew and ultimately digest. So how is this sacred act performed, you ask? First, you dim the lights and play some Marvin Gaye (okay, okay, this is optional). Then, you sprinkle the kale with a pinch of sea salt and massage it - basically the same motion as kneading dough - for a few minutes, until it starts to soften and slightly wilt. Massaged kale makes the most wonderful salad, that even the biggest kale hater will love.

Massaged kale salad with miso ginger dressing and garlic chips
(Yield: 4 servings)
Ingredients:

• About 8 leaves of curly kale
• 2 tbsp canola oil
• 2 garlic cloves, thinly sliced width-wise
• 1 tsp white miso
• 1 tsp freshly grated ginger
• 1 tsp toasted sesame oil
• 1 1/2 tbsp apple cider vinegar
• 1 tsp honey
• Sea salt + freshly ground black pepper

Procedure: Heat the canola in a small skillet over medium-low heat. Add sliced garlic and cook until it starts to turn golden-brown around the edges, about 2 min, stirring the oil occasionally. Take off heat. Using a slotted spoon, transfer the garlic chips onto a paper towel to drain; reserve oil and let cool. Remove kale from its tough middle stem (save the stems - you can juice them later, if that’s your thing) and cut into bite-size pieces. Place into a shallow bowl. Sprinkle with a pinch of sea salt and knead with your hands (like you would bread) until kale begins to soften and wilt a little, about 2 min.

To prepare the dressing: Place miso, ginger (tip: when grating ginger, grate directly over your whisking bowl - not a cutting board. That way the delicious ginger juice ends up in your dressing, not on your counter), sesame oil, vinegar, honey and pinches of salt and pepper into a bowl. Stir to combine. While continually whisking, slowly drizzle in cooled garlic oil into the dressing to emulsify. Toss the massaged kale with dressing and top with reserved garlic chips.

What is your go-to way for preparing kale?