The Grecian Garden


This kale got the royal treatment.

If you have leftovers, make baked kale chips! (below)

NOTE: I always make this kale salad a day in advance of serving it. It gives the kale a chance to marinate in the lemon juice and olive oil, making it soft and extra lemony.


1 bunch kale (washed, stalks removed and discarded)

1/4 cup olive oil

1/2 tsp sea salt

1 lemon

1/2 cup thinly sliced radishes

1/4 cup chopped fresh dill


1. Thinly slice your kale or tear it into small pieces and place in a large mixing bowl.

2. Pour olive oil, the juice of 1 lemon, and salt over kale. Here’s the fun part! Massage your kale until it begins to look and feel tender, almost cooked in appearance. Massage it well.

3. Add your radishes and dill to the massaged kale and mix well. Place it in the fridge and eat with lunch or dinner the next day.

Kale Chips

When I have leftover kale salad, I make baked kale chips. These can be made in an oven or a dehydrator. Below is a recipe for using an oven. You can take the basic massaged kale recipe and send it straight into the oven for chips if you’d like. Kale chips remind my husband of potato chips, I think that’s the only reason why he eats these. Oh, and they taste incredible.


leftover massaged kale salad or freshly massaged kale


1. Preheat oven to 350 degrees. Line a baking sheet with aluminum foil.  

2. Arrange kale on an even layer on the baking sheet, and bake until crisp to the touch (but still dark green). Bake them for 12 minutes and check them. If the kale becomes brown it will taste bitter.

3. Let them cool slightly before eating.