Back in the 1950’s–60’s I did time at St. Ignatius Grammar School — eight years to be exact. It was the heyday of the baby boom, thus St. Ignatius was bursting at the seams: 50 students per class, one nun, perfect discipline.
How were the humble women-of-the-cloth able to corral so many children into submission? Fear of Purgatory. We were all going there, Sister Catherine told us in second grade, to have our sins burned off before joining God in heaven. Having already singed myself with the matches my father left by our fireplace, I got Sister Catherine’s point. I was nearly perfect in second grade.
Fifty years hence and I’m searching for other ways to shorten my time you-know-where. This is where kale comes in. It’s the new miracle vegetable, able to cure whatever ails you despite the fact that it takes no small amount of getting used to.
So here’s my plan — I’m going to eat as much kale as possible, in as many recipes as I can find. Mind you, I’ve already tried some recipes that didn’t pass muster. But this one from Bon Appetit made the cut. And it even has raw brussels sprouts in it. How’s that for divine virtuosity?
2 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
1 small garlic clove, minced
1/4 cup olive oil
Dash kosher salt
Freshly ground black pepper
1 bunch Tuscan kale (also called lacinato or dinosaur kale), center stems discarded and leaves very thinly sliced
6 oz. brussels sprouts, finely shredded with a knife
2 Tbsp. almonds, coarsely chopped
1/4 cup shredded Parmesan cheese
Combine lemon juice, Dijon mustard, garlic and olive oil in a jar and shake well. Add salt and pepper to taste. Place thinly sliced kale and brussels sprouts in a large serving bowl and mix with just enough dressing to moisten the greens.
I like to dress the greens beforehand to let them mellow, and then add the almonds and Parmesan when serving.
WW PP Per serving: 5