Massaged kale salad

This is the salad I make for kale skeptics. Massaging the leaves with a little oil, lemon and salt softens them and mellows the bitterness, and unlike most salads it holds up in the fridge for a couple of days.

Ingredients:

• 1 large bunch curly or lacinato kale
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon honey or maple syrup
• 1/4 teaspoon sea salt
• 1 apple or pear, thinly sliced
• 1/4 cup toasted sunflower or pumpkin seeds
• 1/4 cup crumbled feta or goat cheese (optional)

Preparation:

• Strip the leaves from the stems and tear or slice them into bite-size pieces.
• Add the oil, lemon juice, honey and salt, then massage with clean hands for 2 to 3 minutes, until the leaves darken and shrink by about half.
• Toss in the apple, seeds and cheese.
• Serve right away, or refrigerate up to 2 days (add the apple just before serving if you're making it ahead).