Marinated Kale Salad
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.
Recipe by Cooking Light October 2015
Credit: Jennifer Causey; Styling: Claire Spollen
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.
340 calories; fat 13.3g; saturated fat 1.7g; mono fat 8.2g; poly fat 1.9g; protein 14g; carbohydrates 47g; fiber 9g; iron 6mg; sodium 559mg; calcium 422mg.