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Browned Butter Kale Salad with Hazelnuts and Pears

Yields1 Serving

 ½ bunch kale, leaves removed and thinly sliced
 4-5 Brussels sprouts, thinly sliced or shaved (discard stem ends) – optional
 ¼ cup butter
 1-2 Tbsp. lemon juice
 salt and pepper, to taste
 1 ripe but firm pear, chopped
 ½ cup roughly chopped hazelnuts, almonds or walnuts, toasted
 ¼-1/2 cup grated Parmesan cheese or aged Gouda

Put the kale and Brussels sprouts in a bowl. In a small saucepan, melt the butter over medium-high heat; continue cooking, swirling the pan occasionally, until the foam starts turning golden and nutty-smelling. Remove from the heat and cool slightly.


Pour over the kale, scraping out the bottom of the pan to get all those browned bits, and toss to coat well. Add the lemon juice and season with salt and pepper.


Add the pear, hazelnuts and Parmesan cheese, toss and serve.