Article: The bowl should be large enough for mixing and tossing the ingredients of the salad. Note that any kind of kale will do - some people prefer lacinato ("dino kale") or flat leaf kale due to the tendency of curly green kale to be sold a bit more mature and therefore tougher. It also has a grittier texture and relative lack of flavor.  Shred the kale leaves by hand or chop them up into small strips. For tougher, more mature kale, you may want to shred or chop into smaller pieces as this will help the dressing to soften the texture.  Put the chopped or shredded kale into the bowl. You might start by adding a few tablespoons so as not to "over-dress" the salad. Remember, it's easy to add more dressing, but it's impossible to remove it! Massage the dressing into the kale. The best way to do this is with your hands (or a friend's hands). Note that you should gently squeeze or squish the kale as you mix in the dressing, as this helps break down the cell walls of the leaves and allows the acid in the dressing to soften things up by breaking down cell walls and fibers.  Once you have mixed in all the dressing and massaged all the kale in the bowl, taste a bite to see if it has enough dressing for your liking (remember, we'll be adding a few more ingredients too!). If necessary, add more dressing and repeat the massaging and tasting process until you feel the flavors are balanced and delicious. Because kale leaves are so sturdy, they need a little time for the acid in your dressing (lemon juice or vinegar) to break down the leaves and make them softer. Note that if you plan to let your salad sit for more than an hour, you may want to refrigerate it during this time.

What is a summary?
Wash the kale thoroughly, if required. Have available large bowl. Dress the kale to suit your taste. Leave the dressed and massaged kale to sit for at least 15 minutes (and up to an hour or two).