I like kale

Yup, a little bit of lemon juice also helps with the softening.

I love it sauteed or chopped and cooked in soups.

I’ve always loved it. Glad you find a way to enjoy it too

I'm the same way.  I ate too many kale chips the last time I made them and was in misery!  No fun!

I do NOT love kale. Ew. More for all you kale lovers. 😂

I love Costco’s sweet kale salad. 

It tastes like dirt to me. If you chop it up really finely and hide it in an otherwise tasty soup, I’ll eat it.

We belonged to a CSA for years and I tried it dozens of ways - it was constantly in my boxes. I finally started leaving it behind for others to enjoy.

That was another way of using it too.. I worked at Shoney's (similar to Denny's or Perkins) and Shoney's was known for their salad bars... That salad bar was LOADED with kale.  The salad bar was manually filled with ice twice a day or repacked, then topped with kale, with all the containers of different items packed inside the ice.  This was lots of manual labor... thank God I didn't have to do that job too often. 

busy has the best salmon kale salad recipe! Excuse the formatting, it’s from Paprika.

Busy’s “That Salmon Bowl”

One of my favorite meals is thin sliced lacinato kale, topped with grilled salmon, diced mango, pomegranate arils, walnuts, roasted sweet potatoes (or butternut squash), and blueberries, with a champagne-lime vinaigrette. Super simple, delicious, and healthy.
~ Busy @ TwoPeas.

- I personally think lacinato kale is great raw and when it's thinly sliced, I don't think it needs to be massaged to get less tough. But, personal preference, so you may want to massage it after slicing. I usually slice the kale first and then toss it with dressing and let it sit while I'm getting everything else ready. I would not use a different kind of kale raw, unless you know you like it. Lacinato is the only one I like raw. Feel free to sub for some other green you like, but sturdier is better so the salad doesn't feel too "soft" overall. I LOVE spinach but do not like it in this salad; the mouthfeel is off.
- I cook the salmon very simply, on the stove top, seasoned only with salt and pepper. I love crispy skin on salmon, and it adds some nice textural contrast to the salad that has a lot of softer stuff in it. This explains a no-fail method for crispy skin. www.bonappetit.com/story/never-fail-crispy-skin-salmon
- It's fine to vary the fruit, and I often do, depending on what's in season. I always include mango because I think it pairs so beautifully with the flavors of salmon. Mix up your berries depending on what you have or like. Pomegranate arils add some great color and crunch but feel free to sub or leave them out - you won't need a lot of them and they can be expensive and/or unavailable.
- You really could use any kind of squash or sweet potato but my preference is the white Japanese sweet potatoes. Your favorite squash will be great too. I often do butternut squash because I regularly buy the 2 lb container of diced fresh butternut squash at Costco, roast it all and then use throughout the week. So if that's already in the fridge, I'm using that.
- Walnuts or pecans are good; I love almonds but I didn't like them as well in this salad. But again, use what you have and like. Some kind of nut - or pepitas - are important in this salad IMO for the texture/crunch.
- I don't follow recipes for vinaigrettes, I do the wing and a prayer approach lol, but this is a pretty close approximation of what I do. canapesandsoirees.com/citrus-champagne-vinaigrette/

My notes: I don't use garlic for this salad; I love garlic but with the flavor mix of the other salad components, I think it's better left out. I always use lime juice, not lemon, but personal preference. Fresh squeezed orange juice would be lovely with these flavors too. I don't use a citrus champagne vinegar, just regular champagne vinegar. You may be able to sub white wine vinegar if that's what you have on hand, but your dressing will be more strongly flavored, so tread with caution.


I don’t remember if this is part of her original notes or something we added:

_Roast the Sweet Potato:_

Place a cast iron skillet in the oven and preheat oven to 400°

Cut potato into small (about ½“), even cubes. Toss with 1 tsp oil.

When oven reaches temperature, dump potatoes into the hot cast iron skillet.

Bake for 10 minutes, then stir and bake for 10 more minutes.

Me, too. Triggers a colitis attack. Lately spinach does also.

This is so funny! Did you call him Kale as a nickname?

I like kale too. And it's easy to grow.

Our DD taught us this too!

I eat it every day. Chopped up in a breakfast bowl with eggs, mushrooms, red pepper, cannellini beans, quinoa, and Chipotle aioli.

I love it, but I generally live bitter foods.