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Marinated Kale Salad

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 15 mins
Total time 1 hr, 15 mins
Yield

Serves 4 (serving size: about 1 cup)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Adapted from The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt. Copyright 2015 by J. Kenji López-Alt. With permission of the publisher, W. W. Norton & Company, Inc. All rights reserved.