Suzy's Massaged Sesame Kale Salad

A recent visit from my dear west coast friend brought with it more than freshly cut memories. In keeping with being one of the most pleasant house guests, Suzy prepared a fair share of food while staying with us, (I am still finding puddles of drool from her fresh shrimp spring rolls with a peanut sauce good enough to drink...yes, I liked the jar it was in before subjecting it to dish suds) inspiring new recipes and a killer new way to eat kale. When she suggested massaging the kale, I very well may have rolled my eyes. This is the girl who used to wear wings to concerts and paint stars on her Volkswagen's stick shift after all. Was this simply leftover fruity-glitz from our Phish tour days? As her sous chef, I can assure you it was not, though who knows what thread from the past inspired her to massage the kale the first place? I may not want to know.

Getting your hands into this recipe is what transforms the kale leaves into surprisingly supple forkfuls without the need for heat. This salad glistens with sesame oil and briny tamari, reminiscent of wakame salad, an absolutely perfect accompaniment to Thai or Asian inspired dishes.

Thank you Suzy Creamcheese, for well over a decade (okay, I feel old) of friendship, and for hand delivering a new way to enjoy kale from your coast to ours. We miss you!

Suzy's Massaged Sesame Kale Salad:

*1-2 bunches lacinato kale, rinsed, ribs removed

*high quality sesame oil

*high quality tamari

*sesame seeds
*1 tsp. fresh ginger, peeled and finely grated
*1 carrot, cut into matchsticks
*1 garlic clove, pressed through a garlic press
*1 ripe avocado, peeled, pitted and chopped

Finely chop kale leaves and transfer to a medium mixing bowl. Drizzle with sesame oil and massage into leaves (adding enough oil to "make kale shine"). Continue to massage kale until it becomes dark in color and soft. Dress with tamari to taste. Add remaining ingredients. Toss well and serve.

May be refrigerated prior to serving.

Grilled Kale

Combine higher than average temps with a 1100 square foot 1950's remodel (i.e. no AC) and grilling seems the only sane way to prepare dinner. Thoroughly wilted by the humid heat, I couldn't bring myself to fire up the range. So after the lamb burgers came off the coals, a heap of kale replaced them, charring slightly and infusing with that classic summertime flavor only the grill can bestow. Coarsely chopped and tossed with apple cider vinegar, sea salt and toasted sunflower seeds, the Solstice was celebrated with good food and drink, sans heat strokes and sweat bands.

Coals still hot? Try my favorite dark chocolate layer cake with grilled peaches.

Grilled Kale:

*1 bunch fresh organic kale

*olive oil for drizzling

*2 teaspoons apple cider vinegar or favorite vinegar of your choosing (can substitute with tamari)

*2 Tablespoons toasted sunflower seeds, pine nuts, crushed almonds or pumpkin seeds

*sea salt

*black pepper

Submerge kale in a bowl of cold water. Remove from bowl without shaking off excess water. Place entire bunch of wet kale on grill rack (making sure coals are not too hot), turning once halfway through grilling. Once wilted and slightly charred, remove from grill and transfer to work surface.

Coarsely chop kale and discard stems. Place in a medium mixing bowl. Toss with remaining ingredients and serve.

*Can be used as a flavorful filling for burritos, used to top homemade pizza, or stuffed into your next quesadilla.