I discovered this technique from my local CSA. Bruising kale is quick and easy and involves no cooking. It gives the kale a sort of cooked feel and flavor. I am guessing that it may be a raw food thing. Whatever it is, it’s yummy, easy and a really great way to get in some dark leafy greens into your diet.
To bruise kale, first rinse and lightly dry leaves. Remove stems. Roll kale leaves tightly into a cigar shape and slice thinly. Toss kale strips into a bowl and sprinkle with 1/2 – 1 tsp of course sea salt. Using your hands thoroughly squeeze, mix, and rub salt into the leaves.
You can add lots of stuff to this to make a great salad. I added 1 tbsp olive oil, 2 tbsp orange muscat vinegar, shredded purple cabbage, shredded carrots, sunflower seeds, dried cranberries and chopped walnuts.
You could also add beans, sprouts or purple onions. That would be nice too. Try it out and let me know if you like it.