Remove thick hard stems from Kale OR Silverbeet. Cut the leaves about 7 to 8mm width. If Silverbeet, roughly cut as they are soft.
Boil a kettle of water. Place the leaves in a colander or a large strainer, and pour the boiled hot water carefully over the leaves evenly. This will reduce the volume of the leaves and remove the unpleasant smell as the hot water cooks the leaves.
Pour cold water over to stop cooking further, drain and squeeze to remove excess water.
Place the leaves and other ingredients in a large bowl and mix well. Soy Sauce is optional for a hint of Japanese flavour.
Smoked salmon pieces mixed with this kale salad topped on the freshly cooked rice
