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.
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.