Kale salad with apple and almonds (Grønkålssalat)

1. Strip the kale leaves from the tough central stalks, wash and dry them well and cut them into very thin strips.

2. Squeeze the lemon and whisk the juice with the honey, oil and salt.

3. Pour half the dressing over the kale and massage it with clean hands for 2-3 minutes until the leaves soften and turn dark green.

4. Toast the almonds in a dry frying pan for 3-4 minutes until fragrant, then chop roughly.

5. Core the apple and cut it, skin on, into thin slices or small cubes, then mix it into the kale with the raisins.

6. Drizzle with the remaining dressing, scatter over the toasted almonds and serve fresh.

Tip: Danish grønkålssalat has become one of the most popular salad innovations of recent years and even appears on the Christmas table to balance the heavy roasts. Massaging is the key: it turns the tough kale soft and pleasantly crunchy. If you can't find curly kale, you can make it with young savoy cabbage or baby spinach.