There are a thousand variations of a simple kale salad. I personally do not love kale cooked. I try to use some dark greens nearly every day in my cooking. I am not a huge fan of cooked kale except in soup, but I like it in smoothies and LOVE it in kale salad. My favorite recipes use other fruits and vegetables that I happen to have on hand. Here are just a few of my favorites:
Here is a tip I learned from a professional chef. Rub the chopped pieces of kale gently with oil before you mix with the other ingredients to reduce the bitter flavor. This simple technique has turned many a kale hater to kale lover.
Kale with Pear Salad:
Chop 1/2 large bunch kale; toss with 1 tablespoon each olive oil and white wine vinegar, and 1/4 teaspoon kosher salt in a large bowl, then rub with your fingers until softened. Cook 1/2 cup chopped pecans in a skillet with 1 tablespoon olive oil and 1/4 teaspoon each sugar and salt until toasted. Stir in 1 chopped pear; add to the kale. Drizzle with more oil and vinegar, season with salt and pepper and toss.
Kale & Berries Salad: I love to make a kale salad similar to the recipe above except I substitute a raspberry or huckleberry vinaigrette for the dressing and berries for the pear.
Apple & Feta Kale Salad: Similar to above except add a sprinkle of feta (or we love local Feta Style cheese) and substitute chopped apples and almonds for the pear/pecan.