Aubrie Pick
Active Time
20 MIN
Total Time
25 MIN
Yield
Serves : 6

A trio of freshly toasted nuts blend into a nut butter with a silky and creamy base that still has plenty of crunch from the finely chopped nuts. A bright splash lemon juice, and salty, ricotta salata round out this simple but rich braise. The recipe was one prepared by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily.

How to Make It

Step 1    

Preheat oven to 325°F. Place walnuts, hazelnuts, and almonds on a rimmed baking sheet. Bake in preheated oven until nuts are toasted, about 6 minutes.

Step 2    

Place toasted nuts and olive oil in a food processor; pulse until nuts are finely chopped and a paste begins to form, about 10 pulses. Set nut butter aside.

Step 3    

Remove and discard stems from kale. Tear kale into bite-size pieces (about 20 cups). Heat a large Dutch oven over high. Add kale, and cook, stirring constantly, 10 seconds. Add 1/2 cup water and butter, and cook, stirring occasionally, until kale is just tender and still bright green, about 3 minutes. Remove from heat, and toss with nut butter. Stir in lemon juice and salt. Transfer to a platter, and sprinkle with ricotta salata.

Make Ahead

Nut butter can be made up to 1 day ahead and stored in an airtight container at room temperature.

Notes

Cavolo nero is also sold as Tuscan, lacinato, and dinosaur kale.

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