Today's technique, not really a recipe, for raw leafy greens: An easy 'concept' salad, starting with ribbons of fresh kale rubbed with olive oil, ending with what's on hand. Low carb.
~recipe & photo updated & republished 2012~
~more recently updated recipes~
~more recently updated recipes~
2008 Original: Truth is, not so many vegetable recipes knock me over anymore. But this one sure did. After gobbling up this plateful, I was glad to find that the greens bag from the fridge still had plenty of kale and broccoli rabe left over for another couple of salads.
The technique is dead easy. Just slice fresh greens into ribbons, then use your hands to massage the tiniest bit of olive oil into the leaves, softening them. (Many thanks to cookbook author and fellow blogger Nava Atlas for the technique tip!) I added half a blood orange and half a 300-minute egg (interesting in technique and color but otherwise unremarkable) -- a perfect light but filling lunch for a it's-still-January dieter.
Another day, I tried used the greens from raw broccoli rabe and its broccoli-like tips (very good!) and attempted a shortcut -- just tossing the greens and olive oil -- and learned that no, that's not enough, the 'massage' is key both to distributing the very tiny amount of oil throughout all the greens, also to softening the greens just a bit.
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