Massaging kale might sound silly, but it’s the easiest way to turn tough, fibrous leaves into tender, flavorful salad greens. Raw kale is sturdy by nature—that’s why it holds up so well in soups, stews, and braises. But that same structure can make it chewy in salads. Massaging breaks down those fibers, transforming the leaves into something far more pleasant to eat. All it takes is a little salt, a splash of acid, and a minute or two of hands-on squeezing. But you don’t always need to massage kale—in fact, sometimes it’s better not to (more on that below ). Why would anyone massage kale? Glad you asked. Physically squeezing kale—especially with salt and acid—breaks down its tough cell walls, making the leaves softer, darker, and easier to chew. It also helps the greens absorb dressing more effectively, resulting in a more flavorful salad. How to massage kale, step-by-step 1.…