Not Just Any Kale Salad...

First it was reserved for being overcooked by the older generations, then it was on every menu in the country, and then everyone seemed to have an opinion on it - and usually not a good one! But treated well and paired with delicious flavours, you actually can't beat kale!

For me, there's two really important steps to achieve delicious kale: 1. you really do have to massage it with oil and salt - it breaks down the fibres and makes it easier to chew and digest and 2. you can't go wrong with a bit of richness (in this case almond butter) because it coats the leaves and brings a level of luxury to the proceedings. 

You can of course enjoy this salad on its own but it's also great as part of a selection of salads or even just with some simple grilled fish or chicken on the side.

Not Just Any Kale Salad...

Serves 2-4

good olive or rapeseed oil

250g curly kale, tough stalks removed

1 large garlic clove, grated

1 red chilli, finely chopped

2 tbsp almond butter

2 tsp soy sauce

2 tsp maple syrup

1 lime, juice only

sea salt and freshly ground black pepper

Give the kale a really good wash and then tear or roughly chop. Put into a large bowl then drizzle over 2 tbsp of oil and sprinkle over a big pinch of salt. Using your hands, massage the kale well. You want to give it a good squeeze and crush in your fists.

In a small bowl, thoroughly mix together the garlic, chilli, almond butter, soy sauce, maple syrup and lime juice. I find that using a whisk is best to get everything incorporated. You can also add a little splash of water to thin it out if it's too thick.

Pour the dressing over the kale and, again using your hands, mix it all together. Serve in a big bowl in the middle of the table for everyone to dig in. I served mine with simply grilled sea bass.