Alfredo with Fresh Greens
1 lb cooked spaghetti
1 1⁄2 cup 1% cottage cheese (fat free doesn’t melt right)
1⁄2 cup grated Parmesan cheese
2 Tbsp. olive oil
about 6 garlic scapes, finely chopped
about 6 green onions, white and green parts, chopped
a hefty bunch of fresh herbs to make 1⁄4 to 1⁄2 cup finely chopped (packed) (I was out so I used about 1 1⁄2 Tablespoons dried)
1 large bunch of fresh greens, finely chopped
Heat olive oil in skillet on medium heat. Add scapes and onions; sauté until aromatic. Add herbs; stir and sauté until soft. Add greens; sauté until wilted and done the way you like them. For my kids, I cooked them down as much as possible; I would normally like a little more body.
Meanwhile, blend the cottage cheese in a blender until creamy and consistent. Add Parmesan cheese to cottage cheese. Add cheese mixture to vegetable skillet. Cook on low heat until cheese melts.
Cook and drain pasta. Add pasta to cheese and vegetable mixture and toss. Serve hot. Watch with glee as the kids eat their greens!
Asian Kale Salad
Kale bunch, chopped
Cilantro bunch, chopped
3-6 scallions, thinly sliced
1-2 carrots, grated
½ cup slivered almonds, toasted
¼ cup soy sauce
2 T rice vinegar
1 tsp toasted sesame oil
pinch of red chile flakes
Toss all of the above in a large bowl. Let salad sit for fifteen to thirty minutes tossing intermittently until slightly wilted.
Braising Mix with Warm Honey Mustard Dressing
1 large clove garlic, minced
1/4 cup extra virgin olive oil
2 T prepared mustard
1 T honey
4 tsp apple cider or sherry vinegar
Salt and pepper to taste
Wash and dry braising mix. Remove stems – or line them up and chop into 1” pieces.
Heat oil in a small, heavy pan over medium heat. Add minced garlic and sizzle gently to cook the garlic a bit. Do not brown the garlic. Stir in the honey and mustard until blended in. Stir in the vinegar, salt and pepper, sizzle for just a moment to ensure all it quite hot, but not enough to cook off the vinegar. The mixture will still look somewhat separated. Immediately, toss the hot dressing into the Braising Mix until thoroughly blending and wilted a bit.
Butternut Squash & Kale Lasagna
2 tablespoons olive oil
1 medium butternut squash, peeled and cut into small cubes (about 8 cups)
1 tablespoon brown sugar
4 cloves garlic, finely chopped
1/2 teaspoon salt + 1/2 teaspoon pepper
1/4 teaspoon nutmeg, plus a pinch more forthe bachamel
6 fresh sage leaves, chopped + more for topping
2 teaspoons fresh thyme, chopped
1 large bunch kale, roughly chopped
4 tablespoons butter
1/4 cup flour
2 1/2 cups warm milk (I use 2%)
1/4 teaspoon nutmeg
1/2 cup parmesan cheese, grated, plus more for serving
4 ounces blue cheese, crumbled (or use cream cheese or mozzarella)
8 ounces fontina cheese, shredded
1 pound no boil whole wheat lasagna noodles (OR 1 pound fresh pasta)
Toasted pumpkin seeds + salt, for topping
Preheat the oven to 400 degrees F. and grease a 9×13 inch baking dish – if baking the lasagna right away. Heat a large skillet over medium heat, add the olive oil. Add the butternut squash and sprinkle with brown sugar and season with salt and pepper. Cook over medium heat stirring frequently to avoid burning for 10 to 15 minutes or until the squash begins to caramelize all over. Add the garlic, nutmeg sage and thyme, cook 5 or so minutes more. Now remove the skillet from the heat and add the kale, cover and let sit for 10 minutes. The heat from the pan will cook the kale down.
Meanwhile, make the bacchamel sauce. Melt the butter over medium heat and allow the butter to brown lightly. Once the butter begins to brown, add the flour and cook, whisking constantly, for 1 minute. Whisk in the warm milk in a steady stream. Add the a pinch of freshly grated nutmeg and simmer for 2 minutes, whisking. Remove from the heat, stir in the blue cheese (or mozzarella) and parmesan. Season with salt and pepper. Let cool, stirring occasionally to prevent a skin from forming. To assemble the lasagna, spoon a little bacchamel onto the bottom of the prepared baking dish. Add a layer of lasagna noodles. Sprinkle about 1/3 of the butternut + kale mixture over the noodles. Now add 1/3 of the fontina cheese and drizzle with a little bacchamel. Repeat the layering process until you have three to four layers. Once you get to the very top, spread any remaining bacchamel over the noodles. Sprinkle with the last of the fontina cheese. Feel free to add more cheese if desired!! Top the lasagna with sage leaves. Spray a piece of tin foil with cooking spray and cover the the lasagna. At this point the lasagna can be placed in the fridge for up to 3 days or frozen. Bake, covered for 35-45 minutes and then uncovered for 15 minutes more. Let stand for 10 minutes before slicing. If your lasagna was cold prior to baking, bake covered for 15-30 minutes longer.
6 cups kale, chopped
1 clove garlic, minced
In large frypan saute in 2 tablespoons olive oil over medium heat, stirring constantly for 10 minutes
¾ cup corn
½ cup red sweet pepper, chopped
¼ cup water
½ teaspoon salt
¼ teaspoon pepper
Mix in and cook for 10 minutes. Serve immediately.
Cooked Greens with Raisins & Nuts
1 lb or so of fresh greens – you could use the spinach, broccoli raab, or Red Russian Kale
or a combination. You’ll just want to make sure and remove
the large stems from any of them
¼ cup olive oil
3-4 Garlic scapes – or 1 clove garlic, minced
¼ cup pine nuts or sliced almonds
¼ cup raisins – soaked for 10 minutes in warm water
Salt & Pepper to taste
Steam greens until tender – 5 minutes or so depending on the greens. When they have cooled a bit, squeeze out the water and chop.
Heat the olive oil and either sauté the scapes until tender or the minced garlic until it’s golden.
Add greens and cook over medium-high heat for 2 minutes. Drain the raisins and add them along with the nuts to the greens. Cook over medium head for a few minutes.
Salt and pepper to taste.
Creamy Baked Kale with Pasta and Parmesan
3/4 pound pasta shells or another short pasta
2 tablespoons olive oil
1/2 pound sweet Italian sausage, casings removed
1 bunch kale, stems discarded and leaves torn
1 14.5-ounce can diced tomatoes
2/3 cup heavy cream
4 ounces Asiago or fontina, grated (1 cup)
2 ounces Parmesan, grated (1/2 cup), plus more for serving
Kosher salt and black pepper
1. Heat oven to 450° F. Cook the pasta for 3 minutes less than the package directions specify. Drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the sausage, breaking it into large pieces, until browned, 4 to 5 minutes. Add the kale and cook, tossing, until wilted, 1 to 2 minutes. Add the kale mixture, tomatoes (and their juices), cream, Asiago, Parmesan, 1/3 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the pot with the pasta. Stir to combine. Transfer to an 8-inch square or another 2-quart baking dish.
3. Bake until the liquid is bubbling vigorously and the top is browned, 15 to 18 minutes. Let sit for 5 minutes. Serve topped with additional Parmesan.
- serves 3-4 (harmony valley farm.blogspot.com)
- 1 bunch Ethiopian Kale/Amara mustard greens
- ¼ cup vegetable oil, divided
- ¼ cup chopped shallots or onion
- 2 Tbsp. Chopped garlic
- 2 Tbsp. Finely grated ginger
- Salt and pepper to taste
- ½ jalepeno pepper, split lengthwise, optional
- 1 Tbsp. Lemon juice, optional
1. Rinse the greens in cold water. Pull out and discard some of the bigger stems and veins. At this point you can either blanch the greens quickly in boiling water and chop them or just chop them without blanching.
2. Meanwhile, heat several tablespoons of the vegetable oil in a skillet and sweat the onion (don’t let them caramelize). Then add the chopped garlic and grated ginger and sauté gently for 1-2 minutes.
3. Add remaining oil and chopped greens and cover the pot. Stir occasionally to ensure that the onions and garlic do not caramelize. If the mixture begins to look dry as the greens are cooking down, add a small amount of water. Continue to cook, covered, stirring occasionally on low heat for about 30 minutes, depending on your taste and the tenderness of the greens.
4. Add salt and pepper to taste. If adding the hot pepper, do it a couple minutes before turning off the heat. Add the lemon juice and slightly mix the greens before serving.
Garlic & Greens Pizza
Choose a pizza crust option form the recipe above or one of your favorites.
– 4 large garlic cloves minced or pressed OR use the garlic scrapes, diced into small bits
– 3 Tbsp olive oil
– 4 packed cups coarsely chopped, rinsed and stemmed kale
– 1⁄4 tsp salt
– 1⁄4 cup chopped fresh basil (2 Tbsp dried)
– 11⁄2 cups grated mozzarella cheese
– 1⁄4 cup grated Pecorino cheese
– Optional: 1/3 cup sun-dried tomatoes (not packed in oil) & 1⁄2 cup boiling water
1. Preheat oven according to directions for the pizza crust you are using.
2. If using the sun-dried tomatoes, place them in a heat proof bowl, cover with boiling water, and set aside.
3. In a large skillet, saute the minced garlic in the oil for about a minute. Add the kale to the skillet, along with the salt, and saute on medium-high heat for 5-10 minutes, stirring frequently, until just tender. While the kale cooks, drain and chop the optional sun-dried tomatoes. Add the chopped basil and sun-dried tomatoes to the kale and remove the skillet from the heat.
4. Spread the kale topping on the pizza crust using a slotted spoon, and sprinkle the cheese on top. Bake according to the
directions for the crust you are using.
Kale & Brussels Sprout Salad
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
2 teaspoons minced shallot
1 small garlic clove, finely grated
pinch of teaspoon kosher salt plus more for seasoning
Freshly ground black pepper
1 large bunch of kale, center stem discarded, leaves thinly sliced
6 oz brussels sprouts, trimmed, finely grated or shredded with a knife
1⁄4 cup extra-virgin olive oil, divided
1⁄4 cup almonds with skins, coarsely chopped
1⁄2 cup finely grated Pecorino
Combine lemon juice, Dijon mustard, shallot, garlic, salt and a pinch of pepper in a small bowl. Stir to blend’ set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl. Measure 1⁄4 cup oil into a cup. Spoon 2 teaspoons oil from cup into a small skillet; heat oil over medium-high heat. Add
almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
Kale and Quinoa Salad with Ricotta Salata
serves 2-3 main dishes or 4-5 sides (smittenkitchen.com)
A delicious kale salad shared by Jack McGrath and Erin Mohr at the farm last Tuesday. If you don’t have ricotta salat try using pecorino romano or Parmesan,
We made a last minute change – no kale this week but this is a versatile recipe you could use with other greens. Try it with pac choy!
½ cup uncooked quinoa (or 1 ½ cups cooked)
8 ounces kale
½ cup slivered almonds, well toasted and cooled
1/3 cup dried cherries (or cranberries), chopped a bit
2-3 scallions, thinly sliced
2 tsp chopped, fresh dill
2 ounces ricotta salata, crumbled or finely grated
few grating of fresh lemon zest
3 Tbsp olive oil
1 ½ Tbsp white wine vinegar
2 tsp smooth Dijon mustard
1 tsp course Dijon mustard
Just shy of 1 tsp honey
Salt and freshly ground black pepper to taste
- Rinse quinoa well in a small colander. This is essential to remove bitterness. Place quinoa and 1 ½ cups water in a small saucepan and bring to a simmer with a couple pinches of salt. Simmer at a very low temperature for 15-20 minutes, until tender. Drain any un-absorbed liquid from the cooked quinoa. Spread quinoa on a plate to cool quickly.
- Wash kale and dry well. Remove the rib from each stalk, leaving long strips of kale leaves. Stack the leaves in small batches, roll them tightly the long way, and cut the roll crosswise into thin ribbons. Add the kale ribbons to a large salad bowl. Add remaining salad ingredients to kale and toss to mix.
- Whisk dressing ingredients together in a small dish, and pour the dressing over the salad. Season with salt and pepper to taste.
A little bit of olive oil spray for the baking tray
Big bunch of kale, roughly cut into 2″ X 2″ pieces
3 Tablespoons of Grated Parmesan Cheese
Preheat the oven to 350 degrees. Line a cookie tray with foil. Spray the tray with olive oil spray or spread a thin layer of olive oil across the pan with fingers. Spread kale across pan. Bake 10 minute, mixing once or twice. Sprinkle Parmesan over kale, and bake for a few more minutes, to taste. Cool on another plate or tray. The kale should be crisp and crunchy.
Store in container in refrigerator. Sprinkle Kale Crunch over salad all week for extra flavor and texture.
Kale with sun-dried tomatoes
I do like kale! I fixed it on Tuesday night like this:
I sautéed some garlic scapes and onions in olive oil and then added the kale. Just before it was
done, I added some sun-dried tomatoes, salt and pepper. When cooked, I
sprinkled the lot with raspberry vinegar. Mmmm, good!
Converted at last,
Kale & Garlic Scape Pizza
1 pizza crust
2 tablespoons olive oil
8-10 Kale leaves – washed, ribs removed, chopped
4 garlic scapes – cut into 1″ pieces
½ cup (or to taste) Gorgonzola cheese crumbled
1 cup (or so)Pizza sauce – enough to spread thinly across one large pizza
½ lb Mozzarella cheese, grated
Heat olive oil. Add garlic scapes and saute until tender – about 5 minutes. Add chopped kale and stir. Cook for 1-2 minutes. Spread pizza sauce over crust. Spread kale/scape mixture on top of the sauce. Sprinkle grated cheese over the kale and crumble the Gorgonzola cheese on top. Bake at 425 for 10 minutes or until cheese is melted and lightly browned.
5 cups chopped kale – I remove the stems, roll the leaves up like a cigar and thinly slice into ribbons, put it in a bowl and massage it just a little
1-2 tsp olive oil
1/8 tsp salt
2 cups chopped broccoli
1/2 cup sliced almonds
1/2 cup cheese (optional – cheddar or feta)
1/4-1/2 cup shredded carrots
1/4 cup diced scallions
1/4 cup sunflower seeds or pumpkin seeds
1/4 cup cranberries
1/4 cup olive oil
2 tbsp fresh lemon juice
2 tbsp red wine vinegar
1 tbsp dijon mustard
1 clove garlic or sautéed scapes
1/4 tsp salt
1/8 tsp ground black pepper
1 tsp honey or sugar
First make your dressing by combining ingredients above in a lidded mason jar then shake well to emulsify. Dip a kale leaf in the dressing and adjust sweetener, salt, and pepper to taste. You can make this dressing as sweet or tart as your heart desires!
Next massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture!
In a large bowl, combine massaged kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, cranberries. Shake your dressing once more and pour about 1/3 of the dressing over the salad. Toss to coat and add extra dressing, to taste.
serves 2 to 4 (Six Seasons, A New Way with Vegetables; 2017)
1 bunch kale, thick ribs cut out
½ garlic clove finely chopped
¾ cup finely grated Pecorino Romano cheese, plus more to finish
Extra-virgin olive oil
Juice of 1 lemon
1/8 tsp. dried chile flakes
Kosher salt and freshly ground black pepper
¾ cup dried breadcrumbs
1. Stack several kale leaves on top of one another and roll them up into a tight cylinder. With a sharp knife, slice them crosswise into very thin, about 1/16 inch, ribbons (this is called chiffonade). Pile the kale into a bowl.
2. Put the chopped garlic on a cutting board and mince it even more until you have a paste (you can sort of mash and scrape the garlic with the side of a knife as well). Transfer the garlic to a small bowl, add ¼ cup pecorino, a healthy glug of olive oil, the lemon juice, chile flakes, ¼ teaspoon salt, and plenty of twists of black pepper, and whisk to combine.
3. Pour the dressing over the kale and toss well to thoroughly combine (you can use your clean hands for this, to be efficient). Taste and adjust with more lemon, salt, chile flakes, or black pepper. Let the salad sit for about 5 minutes
2/3 cups fine bulgur
3 Tbsp. lemon juice
1 shallot, finely chopped
2 tsp. ground cumin
1 1⁄4 tsp. fine sea salt, more as needed
1⁄2 cup extra virgin olive oil, more as needed
1 bunch kale, stems removed, leaves finely chopped (5 cups)
2 large tomatoes, diced (about 2 cups)
1⁄2 cup torn mint leaves
1⁄2 cup diced radish
Black pepper, as needed
1. Cook bulgur according to package instructions. Cool.
2. In a small bowl, whisk together lemon juice, shallot, cumin, and salt. Whisk in olive oil.
3. In a large bowl, toss together bulgur, kale, tomatoes, mint and radish. Toss in dressing. Season with black pepper and more salt if you like, and drizzle with additional oil if desired.
Kate’s Kale Salad
1 good – sized bunch of kale
1 tsp. salt
1/2 red onion, chopped
1/3 cup sunflower seeds – or walnuts, or other nuts/seeds
1/3 cup currants – or raisins or other dried fruit
3/4 cup diced apple – or pear
1/4 cup olive oil
2 Tblsp. unfiltered apple cider vinegar
1/3 cup gorgonzola cheese, crumbled – or feta
De-stem kale, wash and dry, cut into thin ribbons. Put in bowl, massage salt into kale w/hands 2 minutes. Toast seeds in a dry skillet. Put kale in bowl/ discard any leftover liquid if any.
Stir in onion, currants, apple, seeds, dressing with oil and vinegar. Last, add cheese.
Kale Potato Soup
1 large bunch kale, chopped
Steam and set aside.
1 Tablespoon butter
1 large onion, chopped (or use your leeks!)
1 clove garlic, minced
Melt butter in soup pot. Add onion and saute until golden. Add garlic and saute another minute.
2 large potatoes, diced
2 cups hot water or broth
Add, bring to boil, reduce heat and simmer until potatoes are soft. Remove half of the cooked potatoes; puree the rest with the cooking liquid and return to the soup pot. Return reserved potatoes and steamed kale to soup pot. 3 cups water or broth ½ teaspoon salt or to taste pepper to taste Add along with additional hot water or milk to preferred consistency. Heat gently until hot and serve.
Mashed Potatoes with Kale and Leeks
8 medium red or yellow potatoes
2 cups chopped kale, not packed too snuggly
1 medium leek, thinly sliced
4 cloves garlic, minced
4 Tbsp. olive oil, divided
1 cup potato water
Salt and pepper
1. Cube and boil potatoes, with skins, in slightly salted water. Strain and reserve 1 cup water. 2. Sauté garlic and leek in 2 Tbsp. oil until translucent. Add kale, sauté until wilted. 3. Mash potatoes with reserved water and 2 remaining Tbsp. oil. 4. Fold in sauteed veggies and add salt & pepper to taste.
Mixed Greens Frittata
– 2 cups chopped greens
– ¾ cup chopped fresh parsley
– ¼ cup chopped fresh basil
– 1 ½ tsp. olive oil
– 4 eggs, lightly beaten
– ¼ cup water
– ¼ tsp. salt
– ½ cup grated feta, parmesan or cheddar cheese
1. In a 10-inch oven proof skillet, stir-fry the greens, parsley and basil in 1 tsp olive oil until wilted and tender. Transfer the greens to a bowl. Wipe out the skillet and set aside. In a separate bowl, whisk together the eggs, water, and salt and stir in ¼ cup cheese.
2. Lightly oil the skillet with ½ tsp oil and place it on a medium-high heat. Stir the egg and cheese mixture into the greens and pour into the hot skillet. Sprinkle the top with the rest of the grated cheese. Lower the heat to medium low and cook, without stirring, until the edges are firm and pulling away from the sides of the pan, about 5 minutes. The frittata should be mostly cooked, but with the top still slightly undercooked. Place the skillet under the broiler for 3-5 minutes, until the top is firm and beginning to turn golden brown.
3. Cut into wedges and serve, either directly from the skillet or turned out onto a large plate.
Risotto with Greens
1 small onion, finely chopped
2 T. olive oil
1 c. risotto, uncooked
1/2-3/4 lb. fresh greens, trimmed and torn (spinach, collards, kale, chard, mustards, turnip greens, beet greens, etc.)
4 garlic cloves, minced
2 (14-1/2 oz.) cans chicken or vegetable broth
Freshly ground black pepper, to taste
1 c. grated Parmesan cheese, optional
Sauté onion in olive oil in a small stock pan. Add risotto and sauté until golden. Add greens and garlic; sauté until greens are wilted. Stir in broth slowly (one can at a time). Cook, covered, on low heat until most of the liquid is absorbed, stirring occasionally. Add black pepper, stirring well. Add cheese, if desired, and blend well before serving.
1⁄4 cup extra-virgin olive oil
3 cloves garlic, peel and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
1⁄2 cup vegetable stock, white wine or water
Kosher salt, freshly ground black pepper and red pepper flakes to taste
2 Tbsp. red-wine vinegar
1. Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft.
2. Add kale to the pan, turn the heat to high and add the stock. Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and pepper, add vinegar and toss to combine.
Scalloped Potatoes with Kale
Preheat the oven to 425 degrees. Butter a 10x10x2 inch pan.
1 pound kale, rinsed and cooked about 7 minutes in ½ cup water until wilter, then drained, cooled, and chopped.
5 medium to large potatoes, thinly sliced
2 cloves garlic, minced (can use more)
1-1/2 cups grated gruyere cheese
6 tablespoons butter, divided, and cut into bits
salt and pepper to taste
1-1/4 cup milk (or cream)
Layer half the potatoes in the prepared pan. Top with the kale, garlic, ½ the cheese, butter and salt and pepper. Top with the remaining potatoes, cheese, butter and more salt and pepper. Pour the milk over all. Bake 50 minutes or until tender when pierced with a fork.
Squash, White Bean & Kale Soup
1 medium onion, chopped
2 Tbsp. butter, ghee, coconut oil, or bacon fat
2 cloves garlic, minced
1 quart slightly undercooked white beans (2 cups dry or 2 [15 oz.] cans)
1 medium winter squash, diced
4 cups broth
Salt to taste
1 large bunch kale, stemmed and chopped
1 small bunch fresh sage (8-10) leaves, chopped
6 sliced cooked bacon, chopped (optional)
In a large stockpot, saute the onion until translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add the cooked white beans, squash, and broth. Stir, add salt, and bring to a simmer. Cook until the squash is tender, 15-25 minutes. Remove about 2 cups of the soup and puree until smooth. Return the puree to the pot, add the kale and sage, and stir. Cover and simmer until the kale is tender, 5 to 10 minutes. Serve topped with bacon (if desired).
Wilted Greens with Ricotta Salata
2 bunches Swiss chard, or kale or one bunch each
(I’m thinking you could use spinach here as well but you might want to add the spinach half-way through the cooking since it cooks faster than the kale.)
3 tbsp olive oil
1 large yellow onion, peeled and thinly sliced.
4 garlic cloves, minced (scapes would be great)
1/2 cup chicken broth
2 tbsp soy sauce
1/4 tsp freshly ground black pepper
3 ounces ricotta salata cheese or feta can be used.
Wash the greens, but do not dry. Trim the large stems and coarsely chop. Set aside.
Warm 3 tbsp of olive oil in a large, heavy pot over medium-high heat. Add the onions and saute for 4 minutes. Add the garlic and saute for 4 minutes longer. Add the greens, chicken broth, soy sauce, and pepper. Cook, stirring often, until the greens have wilted and become tender about 7-10 minutes.
Transfer the cooked greens to a serving plate and crumble the ricotta salata or feta cheese over the top.
Just like a summer slaw, this recipe is extremely versatile. I made it last weekend with slivered cabbage in lieu of brussel sprouts and slivered chard instead of radicchio. I also added sliced leeks. I use whatever greens I have in the fridge, sometimes I only use two varieties instead of three. This makes a beautiful salad for the upcoming holidays as it can be prepped up to two days in advance, mixing the dressing with the slivered greens 1 hour before serving, then adding craisens and cheese before serving.
½ lb. large kale leaves, center ribs removed (about 6-8 leaves)
6 oz. brussel sprouts, trimmed, halved and cored
½ small head radicchio, cored
¼ cup freshly squeezed lemon juice (about 2 lemons)
½ cup good olive oil
Kosher salt and freshly ground black pepper
1 (6 oz.) chunk good Parmesan cheese (the amount of cheese can be adjusted to taste preference)
1 cup dried cranberries.
Cut the kale, brussel sprouts, and radicchio crosswise into thin shreds, and place them in a bowl.
Whisk together the lemon juice, olive oil, 1 tsp. salt, and ½ tsp. pepper. Pour enough salad on the dressing just to moisten it, reserving the rest. (At this point, I always let the salad marinate at room temp for one hour as it softens the greens.)
Shave or grate the Parmesan and add to the salad along with the cranberries, tossing carefully to avoid breaking up the cheese. Check for seasonings, add more vinaigrette if needed.