Marinated Kale Salad

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Marinated Kale SaladRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

Kenji's genius method here is to massage the hearty kale with olive oil and a little salt and then let it stand for up to an hour to soften and make it tender yet crisp.

Serves 4 (serving size: about 1 cup)


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1 pound Tuscan or curly kale, stemmed and coarsely chopped
3 tablespoons olive oil
3/4 teaspoon kosher salt, divided
1/2 cup thinly sliced red onion
1 teaspoon ground sumac (optional)
1/2 teaspoon toasted sesame seeds
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, minced
1 (14-ounce) can unsalted chickpeas, rinsed and drained
1/4 teaspoon freshly ground black pepper


Hands-on: 15 Minutes
Total: 1 Hour, 15 Minutes

1. Massage kale with olive oil and 1/2 teaspoon salt in a large bowl, coating all surfaces, about 2 minutes. Let stand at room temperature at least 15 minutes and up to 1 hour.

2. Rinse onion in a sieve under warm water for 2 minutes. Drain well. Combine onion, sumac (if desired), and sesame seeds in a small bowl. Combine juice, mustard, and garlic in a small bowl.

3. Add juice mixture and chickpeas to softened kale; toss well. Stir in remaining 1/4 teaspoon salt and pepper. Top with onion mixture.

Created date

August 2015

Nutritional Information

Calories 340
Fat 13.3 g
Satfat 1.7 g
Monofat 8.2 g
Polyfat 1.9 g
Protein 14 g
Carbohydrate 47 g
Fiber 9 g
Cholesterol 0.0 mg
Iron 6 mg
Sodium 559 mg
Calcium 422 mg