kale salad


Do you like kale? More specifically, do you like kale salad? This particular salad recipe came very highly recommended, and after eating a big medium-size bowl of it yesterday, I came as close as ever to liking kale. It sort of felt like eating a big bowl of vitamins, but I really liked the bright, lemony flavor. 

I offered some to my husband last night and he couldn’t believe that I had actually gone to the store and bought kale. Last year he grew a big bed of kale, and I gave it all away! Oops.

If you’re into kale, you’re probably going to love this recipe. If you’re on the fence about kale, this might make a kale converter out of you. If so, let me know.

A note about deribbing the kale – to remove the tough stems that run down the center of the leaves, simply fold the kale over along the rib and run a sharp down the side.

Kale salad, a recipe given to me by a dear lady who I greatly enjoy and respect. Thank you, Cora!


  • 1 bunch curly kale, deribbed and chopped fine
  • 3 garlic cloves, coarsely chopped
  • Juice from one lemon
  • ½ cup olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon red pepper flakes


To make dressing, blend together the garlic, lemon juice, olive oil, salt, and pepper flakes in a food processor or blender until smooth.

Put the kale in a large, zippered plastic bag. Pour dressing over kale. Close the bag. Using your hands, vigorously smoosh the kale with the dressing until kale is broken down, and the bits are quite small.

Serve. Refrigerate leftovers. And by the way, this is supposedly better the next day!