I don’t think I’ve ever been as excited about a big bowl of greens. The hardy, wintery kind – a tub of spring mix just won’t cut it here. Nor would straight-up kale – I actually went to the store just to buy a couple handfuls of Brussels sprouts to add to the bowl – the biggest ones I could find, to make them easier to slice. They were more like mini cabbages. I needed something I could really chew on.
It has been a food-heavy week; there have been restaurant openings, I got to emcee a fancy brunch at River Cafe and dinners at CharCut (where for the first course of our progressive dinner they served us one-pound wild boar and Chorizo meatballs smothered with bone marrow béchamel), Catch and Sky 360, and Geoff Rogers‘ new restaurant, Market. We went for ‘shroom pizza and ice cream, checked out Candela Lounge, and after all that I practically ran to Mango Shiva on Saturday morning when I heard they had added butter chicken waffles to their brunch menu.
(If you thought naan was a good pairing, wait until you try butter chicken over crispy waffles.)
And looking back here I’ve been all about chocolate muffins and browned butter blondies, meatballs and mac & cheese. With bacon! See? Kale is clearly called for.
Brassicas (cabbage, kale, Brussels sprouts) and lemon and Parmesan get along splendidly; and I love it thinly sliced into slaw. Haters of Brussels sprouts – my parents are among them – are typically turned off by the bitter, sulfur-like taste they tend to take on when they’re even slightly overcooked. Eating them raw eliminates any chance of that; when I served this to my mom and dad last night, both had seconds. (I didn’t inform them of the presence of B. sprouts until after.)
I’m making a second batch tonight – a single batch isn’t quite enough of a ballast. And tomorrow, I think I’ll try the leftovers topped with a poached egg. And add more Parmesan than these pictures would suggest – it’s a salad, so add everything to suit your taste.