Massaged Kale Salad

Recipe from: Emily Farris for Food & Wine Magazine


All the kale from your box, de-stemmed

1 lemon, zested and juiced

1 tablespoon olive oil

kosher salt

freshly ground black pepper

pomegranate seeds

Other optional toppings: toasted walnuts or almonds, goat cheese, pepitas, sesame or sunflower seeds


Place the kale in a large bowl and toss with the lemon juice and lemon zest, olive oil, salt and pepper. Massage the mixture with your hands until the kale is well coated and wilted. Adjust the seasoning, top with pomegranate seeds, and any other toppings.

Feel like pomegranates are delicious but sooo messy? Try cutting one in half and then submerging them in water to get the seeds out. The pith will float to the top of the bowl, and then when you are done just scoop the pith off the top of the water and drain the seeds into a colander.

meal or course
brunch, first course, lunch, salad, side, vegetable dish