These massaged greens make a great side dish to any grilled proteins, roast vegetables or stand up well to a poached egg over the top. They’re also terrific piled on top of soft polenta.

Serves 2-3 as a side dish.

INGREDIENTS

• 2 cups/ 100g destemmed greens (kale, purple kale, Tuscan kale or silverbeet)
• 1 tsp salt 

• 1 tbsp olive oil 

• 20g pecorino cheese, shaved
• ¼ cup hazelnuts (already roasted)
• ¼ red onion (finely sliced)

Dressing

• 1 1/2 tbsp caramelised balsamic vinegar

METHOD

1. Take 1 tbsp of the olive oil and the salt and add it to the chopped greens. Massage it in your hands for 2-3 minutes, until the leaves begin to soften. Add the hazelnuts and the red onion and mix through well. 
2. Shave over the pecorino and drizzle with caramelised balsamic vinegar.

Recipe by Tori Haschka & pics from Ana Zolotarev.