Kale

Kale possesses an incredibly resistant fibrous matrix, loaded with cellulose. Consumed raw, it requires a mechanical massage of several minutes with an acidic agent (lemon or vinegar) and salt. This biochemical process literally breaks down the cell walls through osmosis and protein denaturation, transforming a tough leaf into a tender and silky texture. Oven-dried at 90°C (gentle dehydration), it transforms into chips of absolute friability.