When you use kale in a raw recipe there is an easy way to make it more palatable and less chewy.

1. Remove the stems and lay your kale leaf on your cutting board.

2. When you have 5 or so leaves stacked on top of each other, roll the pile into a cigar shaped roll, as tightly as possible.

3. With your knife, cut the roll into very thin strips. This is called a chiffonade cut… fancy French name. :) Now your kale is in thin ribbons.

4. Put your ribbons into the bowl and, with your hands, massage the kale till water is releases from the leaves. This means it is becoming tender.

5. Continue until the kale is nice and wilted and has reduced size (you started out with a whole bowl, now you have 1/3 of a bowl).

6. Proceed with your recipe and you’ll have nice, tender kale that no one will believe isn’t steamed!