Food massage, really? Yes, really. Looks like people aren’t the only benefactors from a little rubdown. A recent article in the Los Angeles Times, “The California Cook: Kale in a salad?,” highlights the benefits of massaging kale before serving raw.
Flavor wise; massaging these greens cuts down on the bitterness. It also breaks down the cellulose structure, leaving the leaves slightly wilted and silky. Taste and texture surely make a difference in eating enjoyment, and while the nutritional value doesn’t change it is certainly maintained. Cooking will always deplete a vegetable of some of its nutritional value. By kneading the greens instead of cooking kale’s superfood qualities aren’t lost. Read the rest of this entry »