Kale: Eating Kale Raw

De-ribbed and finely shredded kale leaves are good in salads (the tender varieties are best – don’t try this with cavolo nero). Massage the leaves together with a little olive oil and sea salt before adding the rest of the ingredients; this softens them by breaking down some of the cellulose structure. Dress in lemon juice, olive oil and grated Parmesan, or in a mustardy dressing with sliced apple, toasted hazelnuts and plumped currants.