Warm Kalette Salad

prep: 20 minutes

cook: about 8 to 10 minutes

serves: 4

you’ll need…

3 tablespoons olive oil

2 garlic cloves, minced

1 teaspoon salt

12 ounces Kalettes, with a tiny bit of the ends trimmed

1 cup chopped walnuts

½ cup fresh pomegranate seeds

2 tablespoons pomegranate molasses (available in Middle Eastern or ethnic markets)

4 ounces crumbled feta cheese

let’s get to it…

Line a large rimmed baking tray with foil; set aside. Place the oven rack in the middle of the oven. Heat the oven to 450°F.

Whisk the olive oil, minced garlic and salt together in a large bowl. (You can also use a large Ziploc-type resealable bag.) Add the Kalettes and stir (I use my hands) to coat with the olive oil mixture.

Pour the Kalette mixture on the prepared foil-lined baking tray. Sprinkle the walnuts and pomegranate seeds on top of the Kalettes. Drizzle with the pomegranate molasses.

Bake for 8 to 12 minutes or until the leafy ends start to darken (not burn!).

Remove from the oven and sprinkle with the feta cheese.

How to Roast Brussels Sprouts on the Stalk

prep: 20 minutes
cook: 45 minutes

serves 6

you’ll need…
1 whole Brussels Sprout Stalk
¼ cup olive oil
1 teaspoon Kosher salt

let’s get to it…
Place oven rack in middle of oven. Heat oven to 375°F.

Rinse off stalk. Trim small, tough stick-like shoots poking out from between sprouts. Remove loose leaves.

Place stalk in roasting pan, rimmed baking sheet or 9 x 12 sheet cake pan. If stalk is too long, trim to fit. Place trimmed piece of stalk in pan with the main stalk.

Pour oil evenly on sprouts (you may need more oil, depending on the size of your stalk). Sprinkle with salt.

Roast for 30 minutes. Carefully turn over stalk (I used a dry kitchen towel because it gave me a better grip). Roast for 15 minutes longer or until sprouts are fork tender. Remove sprouts from stalk with a paring knife. Serve immediately.

cooking know-how: Reheat Brussels sprouts in a skillet on medium high for 2 to 3 minutes or until heated through.

Hate is such an ugly word. Especially when it comes to food.

But hate is the word that usually precedes “Brussels sprouts.” Why is this little bright green mini cabbage-looking thing so maligned?

Brussels Sprouts

Probably because we overcook them.

Yes, I’m once again on the frontline, in defense of an oft loathed vegetable. This  one is typically greeted with disdain and pushed around the plate (if it is served at all). Or perhaps it is secretly slipped into a napkin to be thrown away later (I know that move because I used to do it).

One trick is to cook Brussels sprouts quickly, so you preserve the nutty flavor and don’t get that sulfur smell and aftertaste. Or try roasting them until their natural sugars pop and they are beautifully caramelized.

But first, you need to know how to buy Brussels sprouts, and in this case, bigger isn’t better.

Stalk o’ Sprouts

Brussels sprouts should be small, bright green and tightly closed. If the leaves are unfurled or the sprouts have started to yellow, take a pass.

They grow clinging to these incredibly funky stalks with big leaves at the top for shade. Sometimes you’ll find whole stalks in the farmer’s market or in select supermarkets. Buy the smallest stalk you see because those sprouts will have a more delicate flavor. And do the sniff test before buying (they shouldn’t stink or smell gassy).

To preserve the sprout’s Vitamin C content and avoid bitterness, cook them within 2 or 3 days of purchase. Sprouts, like all of us, hate to be kept waiting.

Slice them thin and throw them in a stir fry or cut an X on the bottom and steam them. You can also slice them in quarters, toss them with olive oil and Parmesan cheese and broil them until golden brown.

Sometimes, to get people to try something, you have to change the name. Kind of like those fancy-do restaurants that call it “sautéed sweetbreads” instead of what it really is: “sautéed thymus glands.” Last night I made this “Hot Bacon Salad.” Everyone loved it… until GP spilled the beans. What can I say?? Sometimes people never get past first impressions.

Sautéed Brussels Sprouts with Bacon (aka Hot Bacon Salad)
prep: about 15 minutes
cook: 15 minutes
serves: 6 as a salad course

you’ll need…
1 ½ lbs. Brussels Sprouts
½ lb. bacon, or 8 slices
8 cherry tomatoes, halved
½ cup thinly sliced red onions
8 small balls of mozzarella (often called bocconcini)
3 tablespoons Balsamic vinegar
1 cup croutons, about ¼-inch square

let’s get to it…
Pull off the outside leaves of the Brussels sprouts and discard. Trim the bottom stem. Cut sprouts in half and soak in cold salted water for 10 minutes.
Fry the bacon in a large fry pan on medium heat for 8 to 10 minutes, turning frequently until crisp, being careful not to overcook or burn the bacon. Remove pan from heat. Remove bacon from pan and drain on paper towels.  Chop bacon into small pieces and set aside.
Drain Brussels sprouts and pat dry with a paper towel. Pull off a few leaves from each half and set aside.
Reheat bacon fat on medium heat for 1 to 2 minutes. Add all of the Brussels sprouts to the pan and sauté for 2 to 3 minutes.
Add the chopped bacon, tomatoes, onions and cheese and toss gently. Sprinkle on the balsamic vinegar.
Divide evenly between 6 plates. Sprinkle each plate with the croutons and serve immediately.