Massaged Kale Salad with Cranberries, Pine Nuts, and Goat Cheese

I'm obsessed with kale, especially since it grows like a weed in my garden. I would eat it everyday if I was sure that my wife wouldn't get sick of it and start throwing it at me. Whenever possible I replace spinach with this delicious leafy green. Kale has become extremely popular in the last few years and once you try this salad, you will understand why.

~This recipe is great because you can use any combination of acids/vinegars, fruit, nuts, and cheeses.

Massage Kale Salad - GF

• 1 bunch kale (I prefer lacinato kale)
• 1 lemon, for the juice
• 1/2 T good quality olive oil
• 1 oz. goat cheese
• 2T dried cranberries
• 2T pine nuts
• S&P

In a small saute pan, over medium-low heat, toast your pine nuts. This brings out the natural oils and makes the flavor come alive. Once golden brown, remove from heat and set aside. If your nuts burn, throw them out and start over, there is no saving them.

Next, remove your kale from the stems and slice thinly. There are two ways to remove the stems: 1) you can fold the leave in half and using a paring knife, cut along the stem, or 2) the way I prefer, hold the stem in one hand and using your other hand, grab the leaves on either side of the stem and tear them off.

Take your leaves of kale and roll them into a "cigar" and slice them thinly, this will give you thin "ribbons" of kale.

Once your kale is stemmed and sliced, put it in a big bowl with about 1/2T of the lemon juice. You just want enough juice to start breaking down the kale. Then you massage it. Using your hands, pick it up and squeeze it. You will see that it will change from looking raw, to appearing cooked. You should massage your kale for at least 5 minutes. Once you have acquire the right texture, place the bowl in the fridge and let sit for at least 20 minutes, and up to an hour. The longer it sits, the more tender it will become.

Remove your bowl from the fridge and season with salt and pepper, add your olive oil, pine nuts, and cranberries and toss to coat. Give it a taste and see if it could use more oil, lemon juice, salt or pepper. Lastly, add your goat cheese (if you add this too early, your chunks will break down too much and you'll lose them into the dressing.)

That's it. Just serve.  I served mine with curried quinoa and paprika chicken.