Why Should You Massage Kale? Plus Tips for Making It More Enjoyable

Kale often gets a bad reputation. Many people claim they dislike its taste or find it too tough to enjoy in salads.

When it comes to taste, your genes play a role in how sensitive you are to bitter flavors. If kale tastes too harsh for your liking, it’s likely due to its glucosinolate content. These sulfur-rich compounds, which include glucose and amino acids, are beneficial for health but can give kale a flavor that some find unpleasant.

Kale’s fibrous texture can also be a challenge. While its high fiber content is great for health, it can make the leaves tough and hard to chew. This isn’t an issue with cooked kale or tender baby kale, which is naturally more delicate.

So, what about using raw kale in salads? How can you make it more enjoyable to eat? The answer lies in how you prepare it — and sometimes, it’s all about giving it a good massage.

Massage Your Kale Leaves

Massage the kale leaves with your hands to soften them up. A gentle kneading helps break down the fibrous texture, and adding a little oil can aid in softening the leaves even more.

Here’s how to do it: First, wash the kale and remove the stems. Tear the leaves into smaller pieces and rub them together with olive oil and a pinch of salt. Keep massaging the kale until the leaves start to wilt — just be careful not to overdo it and turn them into mush.

This technique works because kale’s fibrous nature makes it tougher than other greens like romaine or spinach. The massaging action helps to break down the fibers, making it easier to chew and digest. This is perfect for raw kale you plan to eat or serve right away.

Or Give Your Kale a Warm Bath

Soaking Kale in Warm Water

Soaking kale in warm water is another effective method to soften it. Not only does this process help tenderize the leaves, but it also serves as a gentle cleaning step before you use the kale in your favorite recipe. After chopping the kale, the warm water soak helps remove some of the bitter compounds that are released when the leaves are cut, resulting in a milder, more pleasant flavor.

Use Your Food Processor

To break down kale’s fibrous texture, you can chop it into smaller pieces using a food processor. Tear the leaves into chunks and pulse them in short bursts until the kale is chopped, but not too fine. If you overdo it, you’ll end up with a consistency more like parsley. (If this happens, just turn it into a delicious kale pesto!) You want the kale to still have some texture. Once chopped, toss the kale with a dressing and a squeeze of fresh lemon juice. The citrus will further soften the leaves, making it perfect for kale salads.

Note: If you plan to let the dressed kale sit for a while before serving, the acid from citrus or vinegar will help tenderize the leaves in place of a massage.

What About Using a Stand Mixer?

That stand mixer sitting in the corner of your kitchen can be surprisingly useful when preparing raw kale. Not all greens can handle the power of a mixer, but kale leaves can. Simply remove the ribs, add the leaves to the mixing bowl, and give it a few quick pulses. The mixer’s blades will quickly break down the kale for you.