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Sturdy Greens Salad
Use any sturdy green — like kale, chard, mustard greens, or collard greens — to make this hearty salad.
Ingredients
- 4 cups chopped sturdy greens (chard, kale, mustard, turnip, collard, or beet greens)
- 1/4 tsp. sea salt, plus more to taste
- 2 tbs. extra-virgin olive oil
- 1 cup diced red bell pepper
- 1/2 medium shallot, thinly sliced
- 1 tbs. capers
- 1/2 tsp. dried basil
Directions
STEP 1
Add the greens, salt, and olive oil to a large bowl. Massage by hand until the greens have softened and appear darker in color, about one to two minutes.
STEP 2
Add the bell pepper, shallot, capers, and dried basil to the massaged greens and toss. Enjoy fresh or refrigerate for up to three days.
Photography by: Andrea D’Agosto; Prop Styling: Alicia Buszczak; Food Styling: Paul Jackman
Maddie Augustin is a Minneapolis-based recipe developer.
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By massaging the kale, you help break down some of the rigid plant-cell structure, which can be irritating to the gut when eaten raw. This also helps diminish the bitterness and toughness of the leaves.