Sweet and Savoury Warm Winter Greens
I love Easter dinner, and Thanksgiving dinner, and Christmas dinner (OK I love turkey, and celebrations, and family, and pie, and stuffing, and everything else that goes along with it). What I don't love about it? Steamed brussels sprouts. Plain old sorta-smelly little cabbages that everyone pretends they don't notice on the dinner table. Oops! My plate got full. Oh, and my second helping? I seem to have run out of room again. Darn.
So this year I've got these dressed-up winter greens on my Easter menu instead. I bet I can convince most people to eat their brussels sprouts, and maybe even like them (a little)! I've mixed them up with kale and sweetened them up with apple and cinnamon cranberry goat cheese and leeks.
I find the best way to shred Brussels sprouts is in the food processor - it's way faster if you have one. If you don't, chopping them finely with a knife works well.
- 2 leeks, thinly sliced
- scant 1/2 lb brussels sprouts, shredded
- 1 Tbsp Olive Oil
- 1 large bunch of kale, chopped (If you hate brussels sprouts skip them and use 2 bunches of Kale)
- 1 apple, cored, quartered and thinly sliced
- 1/3 cup dried cranberries
- Fresh lemon juice (1/2 - 1 lemon)
- ~ 150g Celebrity Cranberry Cinnamon Goat Cheese (option to sub feta cheese)
- Salt and pepper (to taste)
I've added grilled chicken to my salad to make it a meal. Roasted yams on the side would also be delish!
- To wash the leeks, slice them lengthwise down the middle, peel back the layers and rinse. After cleaning them, chop them into thin slices.
- Wash, then shred or finely chop the brussels spouts. This is where your food processor comes in handy if you have one.
- Wash the kale and pat it dry with a towel. De-bone the kale (remove the leaves from the tough part of the stem) and then coarsely chop it using a large chef's knife.
- Wash the apple, cut it into quarters and cut out the core. Cut each quarter in half and then thinly slice the apple.
- Heat the oil in a large wok or frying pan over medium heat. Add the leeks and brussels sprouts and stir-fry for about 3 minutes, until they soften.
- Add the kale, apple slices, and dried cranberries and stir-fry for another 3-4 minutes, until the apple slices soften and the kale warms and wilts. Note: try not to over cook the kale. The texture is best when it 's warm and wilted but not soggy.
- Remove from the heat and cover with a generous squeeze of fresh lemon juice (about 1/2-1 lemon), salt and pepper to taste. (Add half the lemon and a sprinkle of salt and pepper, then taste it to see where you're at before you add more). '
- Put your warm greens into a serving dish and crumble the goat cheese over top with a fork.
Nutrition info based on 1/4 recipe.
Tips and subs:
- I'm pretty generous with the goat cheese in this recipe, because I often have it with chicken and sweet potatoes as a meal, so I'm looking for something a little more substantial. If you're looking for a lighter side, go a little lighter on the cheese.
- For a more savoury option, use crumbled feta cheese instead of the goat cheese.
Happy Cooking! And Happy Easter :)