This crucial one-two step not only alters kale's texture but also causes the assertively bitter compounds to release, so when you eat it, the bitterness is milder and you get more of an earthy flavor. "The second rinse and massaging make a huge difference," says nutrition-based private holistic chef Jane Olivia. "Massaging kale breaks down the tough cellulose fibers, which softens the leaves and reduces bitterness," she explains. "It transforms kale from something chewy and aggressive into something tender and slightly sweet."
Sharing with followers, Martin revealed armfuls of freshly picked kale harvested straight from his raised garden beds. He called kale "the easiest veg to grow and so good for you," while also giving a quick tip on how to make it tasty, by removing tough stems and massaging it with olive oil and salt.
Healthy: This brussels sprouts salad features kale, brussels sprouts and potatoes, making it a healthy choice for a side dish or make-ahead lunch. Fall-flavored: The vinaigrette leans a bit fall with the inclusion of dijon mustard and apple cider vinegar. The salad itself features goat cheese and bacon, a pair that's meant to be together! Customizable: Don't love the toppings I've included? Try using what you have in your fridge or pantry instead!
Kale benefits from moisture exposure, which helps soften its naturally fibrous texture, making it more enjoyable to eat. Unlike fragile greens, kale can withstand dressing without becoming soggy.
