Nagi's Everyday Kale Side Salad.

#recipetineats #simplekalesalad #sidesalad
Recipe ⬇️ or print: https://www.recipetineats.com/nagis-e...
This is how I make a kale side salad on a Monday night after a long day at work. It’s virtuous and lazy – no chopping, no separate dressing – but makes kale enjoyable to eat, thanks to the oil-and-scrunch technique that softens the chewy leaves without loads of oil-heavy dressing.
It goes with "everything", and keeps for 2 days in the fridge – useful! Make it once with the recipe, then just eyeball it and use it as a base for your own additions – apple, red onion, cranberries, bacon, whatever takes your fancy.

NOTE: This is probably not the salad to convert kale haters. It's a little too simple, I feel, no rich creamy dressing etc 🙂 - Nagi x
My Everyday Kale Side Salad
INGREDIENTS
4 tightly packed cups (180 g) kale leaves from 4 to 5 big kale stems – strip leaves from stem, torn into bite size pieces using hands (I use curly kale but cavolo nero/Tuscan kale / lacinato kale works great too)
2 1/2 tbsp extra virgin olive oil, use your good stuff!
2 tsp fresh lemon juice , or apple cider vinegar (Note 2)
1/4 tsp heaped cooking salt / kosher salt
2 pinches black pepper
1/4 cup flaked almonds, toasted (if you can muster the energy) – or other nuts/seeds
20g/ 1.2 oz parmesan, finely grated (thumb-size piece) or 1 1/2 tbsp of shop bought grated parmesan (the sandy type)
DIRECTIONS
Drizzle 1 tbsp oil plus the salt and pepper onto the kale leaves, then scrunch to soften and rub/massage to coat all the leaves in the oil. Leave 30 min to soften the leaves. Toss with remaining oil + lemon, then half almonds and parmesan. Serve, garnished with remaining almonds and parmesan.

#recipetineats #simplekalesalad #sidesalad