Kale can be very tough and chewy when eaten raw, but I have three words for you to help you make it tender and delicious. MASSAGE THOSE GREENS! The recipe below includes this important step, and it makes all the difference. Kale & Chickpea Salad By Briel Driscoll Serves 4-6. Ingredients: 1 bunch of Kale, stems removed and leaves chopped 5 Radishes slices as thin as you can 5 Garlic Scapes, diced 1 cup cooked or canned Chickpeas 1/4 teaspoon Salt 4 teaspoons Apple Cider Vinegar 2 teaspoons Olive Oil 1 teaspoon Honey Freshly ground Black Pepper to taste Instructions: Sprinkle Salt over Kale and massage into greens until the kale begins to soften and release liquids. Add remaining ingredients and continue to massage until mixed well. Enjoy! Unlike leaf-lettuce salads, this salad will store well in the fridge for several days and will even become more tender and tasty as it sits.