You can massage kale (like, literally massage it with your hands) into a tender salad green that even kale haters will enjoy.

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Credit: Photography by Kate Mathis

Recipe Summary test

Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the kale in a large bowl. Add the lemon juice; season with salt. Using your hands, massage the kale until softened, about 2 minutes.

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  • In a small bowl, whisk the vinegar, shallot, garlic, and thyme; season with salt. Let stand for 10 minutes. Whisk in the Dijon and honey, then the EVOO. Season the dressing with pepper. 

  • Heat a large skillet over medium-high. Add the chorizo. Cook until the fat begins to render, about 2 minutes. Add the leek and chickpeas. Stir until the leek softens and the chickpeas crisp up a bit, 3 to 4 minutes.

  • Mix the dressing, almonds, and cheese into the salad. Top with the chickpeas, leek, and chorizo.

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