Shredded Kale and Brussels Sprout Salad with Lemon Dressing

INGREDIENTS:

FOR THE DRESSING:

• 1 Tablespoon minced shallots

• 2 Tablespoons Dijon mustard

• 1/4 cup freshly squeezed lemon juice

• 1 1/2 teaspoons lemon zest

• 2 teaspoons honey or agave nectar

• 1/4 cup olive oil

FOR THE SALAD:

• 4 cups finely shredded kale (loosely packed)

• 4 cups finely shredded Brussels sprouts (loosely packed)

• 1/2 cup sliced almonds, toasted

• 1/2 cup grated Parmesan or Pecorino cheese

PREPARATION:

MAKE THE DRESSING:

1. In a small bowl, whisk together the shallots, mustard, lemon juice, lemon zest and honey.

2. Stream in the olive oil while whisking continuously until well combined.

3. Season the dressing with salt and pepper to taste. (You can add more lemon juice or agave nectar to adjust the acidity or sweetness to your personal taste.)

ASSEMBLE THE SALAD:

1. In a large bowl, toss together the shredded kale, shredded Brussels sprouts and toasted almonds.

2. Add as much dressing as desired, tossing to combine, then add the cheese and toss. Serve immediately.

NOTES:

1. To shred the Brussels sprouts, cut off the stems, halve them and using a very sharp knife, cut them into shreds.

2. To shred the kale, strip the leaves from the stems, stack the leaves on top of one another, roll them up and then cut the roll into ribbons.

Kale Salad With Warm Cranberry Vinaigrette

INGREDIENTS:

• 3 Tbsp. olive oil, divided

• 1 shallot, peeled and thinly sliced

• 3 cloves garlic, coarsely chopped

• 1 cup dried cranberries

• 2 Tbsp. red wine vinegar

• 2 teaspoons honey

• juice and zest of half a lemon

• 1/8 tsp. salt

• 1/8 tsp. black pepper

• 1 bunch kale, very thinly sliced

• 1/4 cup sliced almonds

• (optional) 1/4 cup crumbled blue cheese or goat cheese

PREPARATION:

1. Heat 2 Tbsp. oil in a large saute pan over medium-high heat. Add shallot and saute for at least 5 minutes or until tender. Add garlic and saute for 1 minute. Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season with salt and pepper.

2. In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale with your fingers for 1 minute until tender. Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.

Sautéed Kale with Kohlrabi

INGREDIENTS:

• 1 1/4 pound kohlrabi, bulbs peeled

• 1/2 teaspoon grated lime zest

• 2 tablespoons fresh lime juice

• 1/4 cup extra-virgin olive oil, divided

• 2 pounds kale (2 bunches), stems and center ribs discarded

• 5 garlic cloves, finely chopped

• 1/3 cup salted roasted pistachios, chopped

Equipment: an adjustable-blade slicer

PREPARATION:

1. Very thinly slice kohlrabi with slicer.

2. Whisk together lime zest and juice, 2 tablespoons oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Toss kohlrabi with dressing.

3. Finely chop kale. Heat remaining 2 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Sauté garlic until pale golden, about 30 seconds. Add kale by the handful, turning and stirring with tongs and adding more kale as volume in skillet reduces. When all of kale is wilted, sauté with 1/2 teaspoon salt until just tender, about 3 minutes. Transfer to a bowl and cool to room temperature. Toss kale with kohlrabi and pistachios.

Cheesy Delicata Squash and Kale Casserole

INGREDIENTS:

• 1/2 cup apple cider vinegar

• 1 cup golden raisins

• 1 large delicata squash (about 2 1/2 pounds), cut into 1/4" half-moons

• 5 sprigs thyme

• 3 garlic cloves

• 4 tablespoons extra-virgin olive oil, divided, plus more for pan

• 1 3/4 teaspoons kosher salt, divided

• 1 teaspoon freshly ground black pepper

• 1/2 cup hazelnuts, coarsely chopped

• 8 ounces ricotta

• 3/4 cup heavy cream

• 8 ounces low-moisture shredded mozzarella, divided

• 1/2 cup panko (Japanese breadcrumbs)

• 1/2 bunch (about 6 ounces) Tuscan kale, stemmed, thinly sliced

PREPARATION:

1. Preheat oven to 450°F. Bring vinegar and 1/3 cup water to a simmer in a small pot. Remove from heat. Add raisins, cover, and let sit until ready to use.

2. Divide squash, thyme, and garlic between 2 rimmed baking sheets; arrange in a single layer. Toss with 2 Tbsp. oil, 1/2 tsp. salt, and 1/2 tsp. pepper. Roast 12 minutes. Toss, then add hazelnuts to 1 section of 1 sheet. Continue to roast until hazelnuts are toasted and browned and squash is tender and cooked through, about 6 minutes more.

3. Whisk ricotta and cream in a medium bowl until smooth. Add 6 oz. mozzarella, 3/4 tsp. salt, and remaining 1/2 tsp. pepper and whisk to combine. Remove thyme leaves from stems and add to cheese mixture. Coarsely chop garlic, add to cheese mixture, and stir to combine.

4. Transfer hazelnuts to a large bowl. Add panko, 2 Tbsp. oil, and remaining 1/2 tsp. salt and toss to combine. Set aside 1/4 cup panko mixture.

5. Drain raisins. Add kale, squash, and raisins to remaining panko mixture in large bowl and toss to combine.

6. Grease 2-qt. baking dish with oil. Add half of squash mixture, then dollop with half of cheese mixture. Top with remaining squash mixture, then dollop with remaining cheese mixture. Top with remaining 2 oz. mozzarella and reserved 1/4 cup panko.

7. Bake casserole until mozzarella is melted and browned in spots and edges are bubbling, 12–15 minutes. Let cool slightly before serving.

Kale and Mushrooms with Creamy Polenta

INGREDIENTS:

• 6 kale leaves, stemmed, cut into 1-inch pieces

• 4 cups whole milk

• 3 1/2 cups water

• 2 cups polenta

• 1/2 teaspoon salt

• 3/4 teaspoon ground black pepper

• 4 ounces pancetta (Italian bacon) or bacon, coarsely chopped

• 4 ounces mushrooms (such as crimini, oyster, and stemmed shiitake), sliced

• 4 tablespoons extra-virgin olive oil, divided

• 1 garlic clove, minced

• 1/2 cup low-salt chicken broth

• 2 tablespoons chopped fresh thyme

• 1 tablespoon grated lemon peel

• 4 tablespoons unsalted butter

• 2/3 cup freshly grated Parmesan cheese

PREPARATION:

1. Cook kale in large pot of boiling salted water until tender, about 6 minutes. Drain.

2. Bring milk, water, polenta, salt, and pepper to boil in heavy large saucepan over medium heat, whisking constantly. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Remove from heat.

3. Meanwhile, cook pancetta in heavy large skillet over medium-high heat until golden brown, about 3 minutes. Using slotted spoon, transfer pancetta to paper towels. Add mushrooms and 2 tablespoons oil to drippings in skillet. Sauté until mushrooms are tender, about 6 minutes. Stir in kale and pancetta. Add garlic and broth; simmer until broth is slightly reduced, about 6 minutes. Stir in thyme, lemon peel, and 2 tablespoons oil. Season to taste with salt and pepper.

4. Whisk butter and Parmesan into polenta and divide among plates. Top with kale mixture.