When you massaging kale with salt and lemon juice or oil, it helps soften leaves for digestion.  For other flavour options, try adding snap peas, or sliced fennel and scatter over crumbled feta.

serves 6 as a side dish

1 bunch red Russian kale (or curly kale), strip leaves from stems, stems discarded 

1½ tablespoons lemon juice

1 teaspoon sea salt

6 radishes, sliced into thin rounds using a mandolin

½ a lemon sliced into thin rounds, then each slice cut into six segments

2 tablespoons pepitas, toasted

5cm length of spring garlic stalk, sliced into thin rounds

1½ tablespoons extra virgin olive oil

Tear kale leaves into pieces. Place leaves, lemon and salt in a bowl.  Rub the leaves, massaging in the salt and lemon until the leaves darken and wilt, about 30 seconds.  Be careful not to over massage as leaves can become mushy.  Set aside for 5 minutes.

Add the lemon pieces, sliced radish, spring garlic and pepitas.  Pour over olive oil and gently toss to combine. Transfer to a serving dish.

Recipe and styling by Fiona Hammond © November 2018



Mark Brancatisano