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.

Pea Shoot Salad with Radishes and Pickled Onion

INGREDIENTS:

• 1 cup cider vinegar

• 1/2 cup water

• 1/2 teaspoon sugar

• 3/4 cup thinly vertically sliced red onion

• 1 cup shelled fresh English peas

• 1 teaspoon salt

• 6 cups pea shoots

• 10 radishes, thinly sliced

• 2 tablespoons extra-virgin olive oil

• 1 1/2 tablespoons white wine vinegar

• 1/4 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

PREPARATION:

1. Combine cider vinegar, 1/2 cup water, and teaspoon sugar, stirring until sugar dissolves. Add onion; let stand 30 minutes. Drain.

2. Cook English peas in boiling water with 1 teaspoon salt for 2 minutes. Drain; rinse peas with cold water.

3. Combine onion, peas, pea shoots, and sliced radishes in a large bowl.

4. Combine olive oil, white wine vinegar, 1/4 teaspoon salt, and pepper in a separate bowl.

5. Drizzle oil mixture over pea mixture; toss gently.

Kale and Wild Rice–Stuffed Winter Squash

INGREDIENTS:

• Extra virgin olive oil

• 2 acorn squash, cut in half and seeded

• Sea salt and freshly ground black pepper

• 1 cup wild rice

• 1 shallot, chopped fine

• 6 kale leaves, ribs removed and leaves chopped fine

• 1 teaspoon Dijon mustard

• Zest of 1 lemon

• Handful of fresh flat-leaf parsley leaves, chopped

• 1/4 cup toasted walnuts, chopped

• 2 tablespoons grated Pecorino Romano

PREPARATION:

1. Preheat the oven to 400ºF.

2. Rub a bit of oil inside the squash and season with salt and pepper. Place the acorn squash cut sides down on a baking sheet. Bake until tender, 35 to 40 minutes.

3. In a medium saucepan, combine the rice, 1 3/4 cups of water, and 1/2 teaspoon of salt. Bring to a boil over medium-high heat, then cover, reduce the heat to low, and cook until the liquid is absorbed, about 40 minutes.

4. Swirl a bit of oil in a medium skillet and heat it over medium heat until shimmering. Add the shallot and sauté until softened, 1 to 2 minutes. Add the kale and sauté just until the leaves begin to wilt, 2 to 3 minutes. Season with salt and pepper. Add the cooked rice, Dijon, and lemon zest and stir to mix well. Cook for 2 minutes more, adding some oil if the rice seems too dry. Stir in the parsley, walnuts, and Pecorino Romano.

5. Remove the squash from the oven. Spoon the rice filling into each half and serve hot.