Yield: 8 servings
2 bunches kale
⅓ cup extra-virgin olive oil
¼ cup fresh-squeezed lemon juice
3 large cloves garlic, minced
1 Tablespoon reduced-sodium soy sauce
½ teaspoon freshly ground pepper
¼ teaspoon salt
1. Using your hands, strip kale leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small bite-size pieces and place in a large bowl.
2. In a mason jar with a lid (or any lidded container) combine olive oil, lemon juice, garlic, soy sauce, pepper and salt. Shake to combine, then pour over the kale leaves.
3. With clean hands, firmly massage and crush the greens to work in the dressing. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning if desired.
This salad will keep in the refrigerator for a couple of days without wilting or getting soggy (even when dressed!).
If desired, add diced apples, orange segments, toasted walnuts, dried cranberries, vegan Parmesan cheese, etc. to enhance the flavor of the salad.