While it might seem a little odd or even creepy to massage your food, you’d be amazed at what a quick rubdown can do to transform this though fibrous bitter green into a smooth leafy treat.
Kale contains an enzyme called myrosinase and a separate sulfur containing organic compound called glucosinalate. When we chew, cut or massage the kale both the myrosinase and the glucosinalate are mixed, forming a new compound isothiocyanate.
Isothiocyanate is what causes the bitterness in kale.
So, you might be thinking “why would I want to encourage this bitterness by massaging my kale?” I’m glad you asked. By massaging your kale, the bitter isothiocyanate is not only created, but it is also released from the leaves giving you an opportunity to rinse it away from the leaves after giving them a hearty massage.
If you follow the steps in this order; massage, wash, prepare, you’ll notice a pronounced sweeter change in flavor