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.