Use raw tender inner leaves from the heart of the plant rather than the tougher outer leaves.
To make your kale super crispy or even to make kale crisps, spread sautéed pieces of kale out onto a large baking tray and place in a hot oven for 3-4 minutes. Sprinkle with flaky sea salt and chilli flakes. Now devour.
If you think raw kale is too chewy and dense for your salad, simply leave it with dressing for a bit – the vinegar will massage the fibres and make your kale nice and tender.