WARM BRUSSELS SPROUTS & KALE SALAD WITH BLUE CHEESE DRESSING

Name: WARM BRUSSELS SPROUTS & KALE SALAD WITH BLUE CHEESE DRESSING
Cuisine: American
Ingredients: 2 tablespoons extra-virgin olive oil; 1½ pounds brussels sprouts, cut in half if small, quartered if large; 6 ounces mild, creamy blue cheese, or 4 ounces goat cheese and 2 ounces strong, crumbly bluecheese; 1 small bunch kale, stemmed and roughly chopped; 1 tablespoon freshly squeezed lemon juice, more to taste; Coarse sea or kosher salt and freshly ground pepper, to taste; 3 tablespoons lightly toasted pine nuts (see page 193); 2 tablespoons pomegranate seeds, optional

2 steps

We serve this warm salad for lunch at 3 Square Café, but it can also serve as a two-veggies-in-one dinner side. Or add some bread and you’ve got a light vegetarian supper. For the sauce, use a mild, creamy blue cheese like bavarian, saga, or cambozola, a German cross between creamy camembert and gorgonzola. American-style cheeses like Maytag Blue are too strong on their own and need to be tamed with a little goat cheese

Updated at: Thu, 17 Aug 2023 03:17:32 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories233.4 kcal (12%)

Total Fat16.6 g (24%)

Carbs13.6 g (5%)

Sugars3.1 g (3%)

Protein11.7 g (23%)

Sodium511.1 mg (26%)

Fiber6.7 g (24%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 tablespoonsextra-virgin olive oil

1.5 poundsbrussels sprouts

cut in half if small, quartered if large

6 ouncesblue cheese

mild, creamy, or s goat ese

1 bunchkale

small, stemmed and roughly chopped

1 tablespoonlemon juice

freshly squeezed, more to taste

Coarse sea salt

or kosher

pepper

freshly ground, to taste

3 tablespoonspine nuts

lightly toasted

2 tablespoonspomegranate seeds

optional

Instructions

Step 1

1. In a large sauté pan, heat olive oil over medium-high heat. Add brussels sprouts and sauté until beginning to brown, stirring occasionally, about 5 minutes. Add 1 cup water, bring to a simmer, and cook until brussels sprouts are crisp-tender, 2 to 3 minutes if sprouts are very small, up to 6 to 8 minutes if larger. Add cheese, stir to melt, and then add kale. Continue to cook until kale has just wilted, about 30 seconds. Stir in lemon juice.

Step 2

2. Remove pan from heat and season with salt, pepper, and additional lemon juice to taste. Sprinkle with pine nuts and pomegranate seeds, if desired, and serve immediately.