Blanching or roasting kale for a few minutes softens the leaves, making them a pleasure to eat. This quick and easy side dish becomes a heartier main with the addition of some feta, grilled chicken, or salmon.
- 1 pound Brussels sprouts, sliced
- 6 tablespoons extra-virgin olive oil
- sea salt and freshly ground black pepper
- 1 bunch kale, chopped into 1-inch pieces
- 1 tablespoon Dijon or walnut mustard
- 1 tablespoon red wine vinegar
- 16 pitted dates, roughly chopped
- 1 cup pecans, dry roasted for 2 minutes
- 3 tablespoons chives, finely chopped
Preheat the oven to 350 degrees.
Place the Brussels sprouts onto a large rimmed sheet pan or into a large shallow baking dish. Drizzle with half the olive oil and sprinkle with a little salt and 5–6 grinds of pepper. Place in the center of the oven and roast for 10 minutes.
Remove the pan from the oven and stir in the kale. Roast 8 more minutes.
In a large salad bowl, whisk together the mustard, vinegar and remaining olive oil to form an emulsion. Add all the roasted vegetables, dates, pecans and chives and toss well together. Correct seasonings and serve warm.
Serves 6 – 8