This Epicurious recipe is a great way to use the vegetables you can find at the Farmer’s Market even after a week of below freezing temps. Thanks to LF for bringing this over for brunch and then leaving the leftovers so I could have it for dinner, too. It went well with a vegetable frittata and sourdough bread. Although this recipe calls for Tuscan, you can use any kale that is available.
- 1/4 cup fresh lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon minced shallot
- 1 small garlic clove, finely grated
- 1/4 teaspoon kosher salt plus more for seasoning
- Freshly ground black pepper
- 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced
- 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife
- 1/2 cup extra-virgin olive oil, divided
- 1/3 cup almonds with skins, coarsely chopped
- 1 cup finely grated Pecorino
I can’t get enough Brussels sprouts. Although my go-to recipe is Brooklyn Brussels Sprouts (which I posted almost exactly one year ago), I was looking for a variation. I like this one because it requires no cooking. This recipe came from Food and Wine magazine. If you use the shredding attachment on your food processor, it can be made very quickly. What’s also nice is that you can make this a day in advance. The recipe in Food and Wine called for salted roasted sunflower seeds. I only had raw unsalted seeds, so I just toasted them on a skillet for a few minutes and added a bit of salt before folding the seeds into the slaw.
- 1/2 cup 2 percent plain Greek yogurt
- 1/2 cup low-fat mayonnaise
- 1 teaspoon finely grated lemon zest
- 1/3 cup fresh lemon juice
- 1/2 cup chopped chives
- 1/4 cup chopped dill
- Freshly ground pepper
- 2 pounds raw brussels sprouts, finely shredded in a food processor (12 cups)
- 1/4 cup plus 2 tablespoons salted roasted sunflower seeds
- In a large bowl, whisk the yogurt with the mayonnaise, lemon zest, lemon juice, chives and dill and season with salt and pepper.
- Add the brussels sprouts and toss to coat evenly.
- Fold in the sunflower seeds and serve.
Hide your alfalfa…This recipe might make all other sprouts jealous.
GQ just named Brooklyn the coolest city on the planet (the whole PLANET, people), which is exciting because I did not realize that our borough had become an independent city once again. Also, I have a good feeling that this eponymous recipe will really catch on since the “city” I call home was given this honor by the same magazine that has articles which explain, “How to Dump Her Like a Man.”
I got the method for this recipe from Mark Bittman’s How To Cook Everything Vegetarian. A few changes: he calls for balsamic vinegar, which I omitted. Also, I added the pine nuts and parmesan, and sliced the garlic (he suggested leaving the garlic cloves whole).
- 1 pound Brussels sprouts
- 1/4 cup extra virgin olive oil
- 5 cloves garlic, cut into thick slices (3-5 slices per clove)
- Salt and freshly ground black pepper (to taste)
- 1/4 cup pine nuts
- 2 tablespoons freshly grated Parmegiano-Reggiano cheese (the “real” kind with the name imprinted on the rind)
- Preheat the oven to 450 degrees. Trim the hard edge of the stem from the Brussels sprouts, then cut each in half through its axis. Put the oil in a large ovenproof skillet over medium-high heat. When it shimmers, arrange the sprouts in one layer, cut side down. Toss in the garlic and sprinkle with salt and pepper.
- Cook, undisturbed, until the sprouts begin to brown, 5-10 minutes, then transfer to the oven. Cook, shaking the pan occasionally, until the sprouts are quite brown and tender. (Bittman recommends 30 minutes, but I typically take them out of the oven in 15-20. I think it really depends on the size of your sprouts.)
- While the sprouts of cooking, heat a small skillet over medium-low heat. Toast the pine nuts in the dry skillet for a few minutes, shaking frequently to avoid burning. Remove from heat once the pine nuts are lightly browned and fragrant.
- Put the sprouts mixture in a serving dish, and sprinkle with the pine nuts and cheese. Serve hot or warm.