Ingredients
1 lb. kale
3 broccoli stems
salt
1/4 c. extra-virgin olive oil
2 leeks
2 tbsp. lemon juice
1/2 c. hazelnuts
Freshly ground pepper
1/2 c. fresh Pecorino Romano or Manchego cheese
Preparation
Step 1Preheat the oven to 350 degrees F. Spread the hazelnuts in a pie plate and toast for about 13 minutes, or until the skins blister and the nuts are golden. Transfer to a kitchen towel and let cool. Rub off the skins and chop the nuts.Step 2Put the kale and broccoli stems in a bowl and season with salt. Using your hands, squeeze the vegetables to soften them slightly.Step 3In a medium skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring, until softened, about 3 minutes. Add the lemon juice and season with salt and pepper. Pour the dressing over the kale and broccoli and let stand for 2 minutes. Toss well to coat. Add the cheese and hazelnuts and season with pepper; toss again. Serve right away.
