Massaging kale might sound silly, but it’s the easiest way to turn tough, fibrous leaves into tender, flavorful salad greens. Raw kale is sturdy by nature—that’s why it holds up so well in soups, stews, and braises. But that same structure can make it chewy in salads. Massaging breaks down those fibers, transforming the leaves into something far more pleasant to eat. All it takes is a little salt, a splash of acid, and a minute or two of hands-on squeezing.
But you don’t always need to massage kale—in fact, sometimes it’s better not to (more on that below).
Why would anyone massage kale?
Glad you asked. Physically squeezing kale—especially with salt and acid—breaks down its tough cell walls, making the leaves softer, darker, and easier to chew. It also helps the greens absorb dressing more effectively, resulting in a more flavorful salad.
How to massage kale, step-by-step
1. Remove the stems
Kale stems are tough and fibrous (not great for salad, but you can finely chop them and add to a long-cooked vegetable stew). Slice them out with a knife or tear the leaves away by hand.
2. Add salt and acid
Sprinkle on a pinch of kosher salt (about ½ tsp. Diamond Crystal or ¼ tsp. Morton for 1 bunch of kale) and add a squeeze of lemon juice or a splash of vinegar (about 1 Tbsp.). This jump-starts the softening process. Some cooks like to add a drizzle of oil (about 2 Tbsp.) at this point, but it isn’t strictly necessary.
3. Massage with your hands
Squeeze, scrunch, and rub the kale leaves for 1–2 minutes. As you massage them, they’ll darken in color, reduce in volume, and noticeably soften.
4. Taste for texture
The kale should be tender but still have a little bite—not mushy. You can move on to the next step right away, or cover and refrigerate the massaged kale for several hours (up to overnight).
5. Dress and serve
Toss the massaged kale with a vinaigrette (or creamy dressing) and any mix-ins, then serve.
When to massage kale (and when can you skip it)?
Massaging kale is beneficial whenever you’re working with large ribbons or big pieces of torn kale leaves and plan to serve them raw in a salad or grain bowl.
If the leaves are very finely chopped or shredded, as in this winter crunch salad, or if you’re working with baby kale, you can skip it (the knife work does the job for you).
Does all kale need to be massaged?
Not every type of kale needs massaging. In some cases, it’s completely unnecessary.
- Curly kale is the toughest and benefits the most.
- Lacinato (Tuscan) kale is more tender but still improves with a quick massage.
- Baby kale is delicate enough to use straight from the container—no massaging required.
Other hearty greens, like collards and mustard greens, can benefit from a little handwork, too. The same rules apply: Massage only the greens you intend to eat raw, add a little salt, oil, and a splash of vinegar or citrus juice, and get to squeezing.
Become a salad-massage therapist:
This Caesar salad uses kale instead of romaine, has no croutons or raw egg yolks, and still happens to be one of the best we’ve ever had.
