Tough greens, like kale and collard greens, can take some work to make them suitable for salad, but if you marinate them in oil for a bit first you’ll tenderise them, make your salad even tastier and start a light dressing all at the same time.
Image from ilovemypit.
The waxy coating on greens like kale is oil soluble, which is why a quick bath in the oil you’ll use for your dressing is able to break through and tenderise the leaves. When prepping your greens, massage them with a little oil, then let them sit for about half an hour. Drain extra oil, pat them dry a bit if you want to get even more off and finally add some acid or other dressing ingredients and toss the greens. At the end,you’ll have a salad with a more enjoyable texture. If you’re concerned about added fat or kilojoules from the oil, just account for it when mixing your dressing, and you’ll be all set.
Marinate Tough Greens, Use Fresh Herbs, and More Pro Tips for Better Salads [Serious Eats]
Comments