Step 1

Grab hold of a kale leaf by the base of its stem. Using your free hand, tear the kale leaf away from the stem slightly, then pinch the stem and slide your hand down its length, completely separating the leaf from the stem. Repeat with the remaining kale leaves.

Step 2

Once all of the kale is de-stemmed, tear or chop as desired. For cooked dishes like soups and stews, it’s nice to tear the kale leaves into bite-sized pieces. For a raw dish like kale salad, massaged kale is a little easier to eat when it’s finely shredded. To finely shred, pile all of the de-stemmed leaves on top of each other, creating a nice stack of kale leaves. Roll the kale leaves into a tight bundle. Hold the bundle in place as you use a sharp knife to chop through and create fine pieces of shredded kale.

Step 3

Place the kale in a large bowl. Drizzle the oil, vinaigrette, or lemon juice over top and season with a good pinch of kosher salt. Use your hands to massage the kale, working the lemon into the leaves until they’re vibrant green and slightly wilted, 1-2 minutes.

Step 4

Enjoy your massaged kale as desired, with salad add-ins and dressings of choice. For some inspiration to get you started, try our go-to Kale Apple Salad with Goat Cheese and Balsamic Vinaigrette, or our fan-favorite Cozy Grain Bowls with Roasted Sweet Potatoes and Chicken. For more inspiration, explore PWWB’s Salad and Bowls and Sauces and Condiments archives. Enjoy!