Massaged Kale Salad with Dried Cranberries and Roasted Pecans

 KALE HAS BEEN THE WELL-DESERVED DARLING of the vegetable world for a couple of years now.

I'm never sure how something ordinary like kale, which used to be relegated to the never-eaten status of salad bar garnish rises to super stardom. But it sure did. I watched this happen, thinking all along. . .so what? I have always liked kale just fine but loved other greens (collards to name one) so much better. My husband is a spinach fan.

I even admit to thinking the concept of kale eaten raw in a salad was, frankly, unappetizing.

Then I tried Bettie M's salad. She had massaged the kale until something magic happened. Whoever first massaged mature, leathery kale leaves until they relaxed into something so tender and delicious was a true kitchen alchemist. Too bad I was so blasè about trying it for so long.

Massaged Kale Salad with Dried Cranberries and Roasted Pecans
1 large bunch kale, washed and dried
Olive oil, as needed
Juice of 1 lemon
Salt to taste
Dried Cranberries
Roasted Pecans

Cut or tear washed and dried kale into bite-sized pieces, discarding the tough stems. Place in a large salad bowl.

Rub olive oil onto the palms of your hands, then massage the kale for a couple of minutes until it becomes relaxed, bright green, and softens a bit.

Squeeze over the lemon juice. Sprinkle with salt. Toss well and taste for seasoning, adding more lemon juice, olive oil, salt, or a grind of pepper if desired.

Garnish generously with dried cranberries and roasted pecans.