When my dear friend Kelly Young made this dish for our book club, several of us had seconds. I had thirds. It was absolutely delicious.
Kelly used her food processor with a chopping blade to chop the kale and Brussels sprouts. She got excellent results, not too big or too small. A similar blade in my food processor chopped the vegetables too fine. I tried the slicing blade and the shredding blade. I preferred the shredding blade. You could also do things the old fashioned way and use a knife.
I topped the dish with crispy sautéed shallot rings for a bit of extra crunch and flavor.
Serves 2 to 4
- 1 small bunch kale leaves, (1 1/2 to 2 cups chopped)
- 1/2 lb (8 to 10) Brussels sprouts, chopped (1 1/2 to 2 cups, chopped)
- 6 tbsp (or more) olive oil, divided
- 3 cloves garlic, chopped
- 3 tbsp tahini dressing
- 1/4 cup feta cheese crumbles
- 1/4 cup whole almonds, chopped and toasted (or Marcona almonds, chopped)
- 1 large or 2 medium shallots, sliced and separated into rings (optional)
Chop kale and Brussels sprouts in food processor or with a knife. Heat 2 tbsp oil in sauté pan or skillet. Add garlic, kale and Brussels sprouts. Cook, adding olive oil 1 tbsp at a time, until veggies quit absorbing all of the oil. Cook, stirring frequently, until edges are lightly browned. Add tahini dressing, feta cheese, and almonds.
To make a larger batch to serve 8 or more people, use 2 skillets to cook the veggies until they are lightly browned and reduced in volume. The Brussles sprouts and especially the kale will shrink as it cooks. Combine the contents of the two pans, then add the tahini dressing, feta cheese and almonds to taste. Exact measurements aren't critical.
In separate small skillet, heat 1 tbsp olive oil. Add shallot rings, being careful not to overcrowd pan. When shallots are browned and crispy, move them to a paper towel to drain. Add 1 tbsp additional olive oil if shallots must be cooked in 2 batches.
Top kale and Brussels sprouts with shallot rings. Serve warm.