I apologize for my silence. It’s been crazy here: a lot of travelling, a lot of planning, and a lot of everything except cooking. I am finally home, not in Cambridge, but in Puerto Rico in the house I grew up. I can’t really cook here, but I am enjoying being fed for a change, before going back to what seems like will be a busy week of packing. Yup! I am moving again. More on this later…

I am sharing with you a couple of recipes using farm fresh kale I bought at a farmer’s market before leaving for Miami/Puerto Rico. Ever since I moved to the northeast, I have made an effort to find new things to eat. I am now hooked to kale. It is a healthy hearty green that can be used in many ways. My favorite is raw kale, which not everyone likes. By using a simple technique, you can transform kale’s texture and taste into one that is less bitter and more palatable.

Massaged Raw Kale Salad

• 6 Kale leaves
• juice of half a lime
• 1 teaspoon of salt
• 2 tablespoons of olive oil
• 1 teaspoon of good mustard 

Wash kale with cold water and pat dry. One leaf at a time, remove the green leafy part from the stem. The easiest technique to do this is the following. With one hand hold the end of the stem, with the other hand pull the leaf towards the opposite end. This way you can remove the stem while keeping the leaf whole. Stack all the leaves together. Roll them into a tight tube, and slice thin (approximately ¼ inch slices). Place sliced kale in a bowl and add 1 tablespoon of olive oil, lime juice, and salt. With clean hands massage the kale for 2-3 minutes. Massaging the kale will break down the fibers and make more palatable. Add mustard and 1 tablespoon of olive oil. Incorporate. At this stage you can set aside and use whenever ready to serve. Because kale is firmer than other lettuces, you can save in the refrigerator for up to a full day. You can add whichever ingredients you like. I added roasted beets and avocadoes of course. Enjoy!