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In this recipe magic happens! But before I get into that lets acknowledge that this salad is packed with some dense nutrients. These particular greens are as green as green gets when it comes to veggies. And dark green veggies are packed full of goodness.
But, as exciting as that news may be, not everyone enjoys them because they are tougher, more bitter and very fibrous to eat. I am surprised as to how many people I know have never eaten any of these three greens that I have listed in the recipe. Granted they are not the most palatable of greens so this makes it a win.
So how do we make these three greens more appealing? There are several techniques within this recipe that will transform these tough, bitter greens into a wonderful salad. First, one of the main keys in how you cut the greens. Trust me, this makes a huge difference.
In French this means “made of rags,” so slicing a food into very thin strips is known as a chiffonade. Lining up the leaves of greens and slicing across yielding long thin strips is a chiffonade. This is also done with herbs, such as basil or mint, by stacking the leaves, rolling them up in a tube and cutting across the roll into ribbons. This method is useful for softening tougher greens like kale and chard, which can be hard to chew when left in bigger pieces.
Wait a minute… I want a massage?! Massaging greens breaks down the tough cellular walls which makes it easier to chew and for our digestion to break it down. With the leaves chiffonaded, we now want to sprinkle them with salt and lemon juice. The salt draws water out from the greens (softens them), and the acid in the lemon juice also breaks down the cellular wall (soften them). So as you can see, just a few simple steps can make all the difference in how this dish will be received.