Pull the stem off of the leaf, and tear the leaf into large pieces and deposit it into a bowl. Repeat for all. Then squeeze half a lemon over the kale, and sprinkle sea salt over it. Turn the kale over, squeezing it to distribute the lemon juice and salt. At this point, I added a couple of tablespoons of my fresh pesto sauce. Other people sometimes add nutritional yeast and olive oil. Squeeze and turn and mix until evenly distributed, turn oven to
Massaged kale salad
As above, except you tear it into smaller pieces and you don't add nutritional yeast. Massage and knead and rub and scrunch it up for 4-5 minutes until it turns a healthy vibrant green color and has taken on a softer texture. Apparently the standard way to make this involves massaging the flesh of an avocado into the salad after the leaves are properly tender....but alas, I had no avocado, so...I used more of my pesto sauce. It is good, but I think I would like to try the avocado in it next time.