When faced with a lineup of greens (romaine, iceberg, leaf), you know you should choose the kale but secretly dread its bitter, good-for-you taste. This quick fix changes everything--and all it takes is a tiny amount of prep.
What you need: A head of kale (or however much your salad recipe calls for)
What you do: The night before you plan to eat your kale, remove the stems running down the center and chop up the leaves so they’re bite-size. Next, lightly dress the kale with 1 to 2 tablespoons of olive oil, lemon juice and salt (or whatever dressing you plan to use) and let it sit sealed in your fridge overnight.
Why it works: The acidity of the dressing softens the tough texture and gives the kale a smoother flavor overall.
Now all you need is croutons. Kale salad is served.