Chef's Quick Tips: Massaged Kale

This week, Chef Michel Nischan Founder and President of Wholesome Crave, shows Tina Redwine how to make massaged kale.  
Massaged Kale
12 ounces kale, stems removed and leaves torn into pieces
2 tablespoons olive oil
1 teaspoon salt
Place the kale in a large mixing bowl, then drizzle with all the olive oil. Mix the kale well to ensure all the leaves are coated with oil.
Sprinkle over with the salt, and then use your fingers to mix and massage the salt into the kale with pinching, rubbing motions. Once you feel the kale begin to soften, you can rub handfuls of the kale between your palms in a circular, rubbing manner. Continue massaging the kale for about two full minutes.
Massaged kale lasts up to ten days refrigerated.