Massaging the lemon juice, olive oil and salt into the kale leaves tenderizes them so much that curly kale suddenly makes sense for a salad. It also cuts the volume by at least half, so don't be deterred by the initial bulk of pure greenage.
large bunch curly kale
tablespoons extra-virgin olive oil
Juice of 1 lemon
teaspoon fine sea salt
Freshly ground black pepper to taste
cup nutritional yeast
Tear the kale leaves from their stems and break into bite-sized pieces. Wash and dry thoroughly. (Discard stems or save for juicing or pesto.)
Sprinkle the oil, lemon juice, salt and pepper over the kale and use your hands to massage the dressing into the leaves. Do this however you like -- you really can't go wrong. In a minute or two, you'll have a tender, delicious salad.
If you like, sprinkle with a generous amount of nutritional yeast for a pop of umami that beautifully complements the earthy kale, fruity olive oil and tangy lemon juice.