Massaged Kale Salad

From inthekitchenwithkath.com

(Adapted from a recipe in the September/October 2012 issue of Eating Well magazine)

Serves 3 – 4 (doubles easily)

1 bunch kale

¼ cup freshly grated Parmesan cheese

2 tablespoons + 2 teaspoons extra-virgin olive oil (use 1/3 cup, if doubling)

2 tablespoons lemon juice

2 cloves garlic, minced

1½ teaspoons reduced-sodium soy sauce

¼ teaspoon anchovy paste

¼ teaspoon freshly ground pepper

1/8 teaspoon salt

1. Tear the leaves of kale from the tough stems. (Discard the stems.)

2. Wash and dry the kale leaves and tear into bite-sized pieces.

3. In a large bowl, whisk together the olive oil, lemon juice, garlic, soy sauce, anchovy paste, pepper and salt.

4. Add the kale and the Parmesan cheese to the dressing. With clean hands, massage the kale into the dressing. Keep massaging, spreading the dressing throughout the salad, until the kale has reduced in volume by about half and the leaves are a bit darker and more tender.

5. Taste to see if the seasonings need adjusting and serve. (The salad keeps well and can be made ahead of time.)