Broccoli Matchsticks and Kale Salad

This delicious, healthy salad makes use of sweet broccoli stems.

  • Total Time:
  • Servings: 4 to 5

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  • 1 pound kale, stems and inner ribs removed and leaves thinly sliced
  • 3 broccoli stems, peeled and julienned (1 cup)
  • Salt
  • 1/4 cup extra-virgin olive oil
  • 2 leeks, white and tender green parts only, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1/2 cup hazelnuts
  • Freshly ground pepper
  • 1/2 cup coarsely shredded fresh Pecorino Romano or Manchego cheese

How to make this recipe

  1. Preheat the oven to 350°. 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.

  2. Put the kale and broccoli stems in a bowl and season with salt. Using your hands, squeeze the vegetables to soften them slightly.

  3. In 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.

Contributed By Photo © Chris Court Published December 2012

493792 recipes/broccoli-matchsticks-and-kale-salad 2013-12-06T23:13:45+00:00 Grace Parisi salads|4|fast|healthy|staff-favorite|vegetarian december-2012 recipes,broccoli-matchsticks-and-kale-salad 493792

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