Massaged Kale Salad with Lemon, Parmesan and Toasted Almonds

Steps

1. Step 1

   Put the sliced almonds in a dry skillet over medium heat. Cook, shaking the pan often, until they smell nutty and are light golden, 3 to 5 minutes. Tip them onto a plate right away so they stop cooking, and let them cool.

   5 min

   • the rest of the sliced almonds
2. Step 2

   Strip the kale leaves off their tough stems: hold the bottom of a stem in one hand and pull the leaf away with the other. Discard the stems. Wash the leaves and dry them well (wet leaves water down the dressing).

   8 min

   • 2 bunches Tuscan kale (lacinato or dinosaur kale), about 12 oz total
3. Step 3

   Stack a few leaves at a time, roll them into a loose cigar, and slice crosswise into thin ribbons about 1/4 inch wide. Put all the kale in a large bowl.

   5 min

4. Step 4

   Add the garlic, lemon juice, olive oil, salt, pepper and red pepper flakes to the kale. Now massage: squeeze and rub handfuls of the leaves against each other for 2 to 3 minutes. The kale will darken, shrink to about half its volume and feel soft and silky.

   3 min

   • 1 clove garlic
   • 3 tbsp lemon juice
   • 1/4 cup extra-virgin olive oil
   • 1/2 tsp kosher salt
   • 1/4 tsp black pepper
   • 1/4 tsp red pepper flakes
5. Step 5

   Let the salad sit for 10 minutes so the kale softens further and takes on the dressing.

   10 min, hands-off

6. Step 6

   Add 1/2 cup of the Parmesan and most of the almonds and toss well. Taste and add more salt, pepper or a squeeze of lemon as needed. Scatter the remaining Parmesan and almonds over the top and serve.

   3 min

   • 1/2 cup sliced almonds
   • 3/4 cup Parmesan cheese

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026