I came across this recipe on Martha Stewart and I knew this was the one. First of all, it sounded delicious. Second of all, it used a bunch of the CSA ingredients in one dish. I only made a couple of adjustments; we didn’t have molasses so I used brown sugar instead and I used all the greens, not just the kale. I also had to play around with the proportions because I had a ton of greens and only a limited amount of pecans. I followed the pecan recipe exactly and then I doubled the browned butter and cranberries for the greens. These are the original proportions from the original recipe with my ingredient modifications. You can feel free to play around with it, just like I did, if you happen to have more or less of some of these things.
Adapted from Martha Stewart
- 2 Tablespoons honey
- 2 Tablespoons pure maple syrup
- 1 teaspoon brown sugar
- 1 teaspoon pure vanilla extract
- 8 ounces pecan halves
- 1 Tablespoon salted butter melted
- 2 1/2 pounds kale (or other greens), cleaned and tough stems removed
- 1/4 cup (1/2 stick) salted butter
- 1/4 cup dried cranberries
- a quarter slice of a lemon
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper and spray with cooking spray or line with a nonstick baking mat; set aside.
- In a large bowl, mix together honey, syrup, brown sugar, vanilla, and salt. Add pecans and toss to combine. Spread pecans in a single, even layer on prepared baking sheet. Transfer to oven and bake for 15 minutes, stirring halfway through cooking.
- Remove pecans from oven and transfer to a large bowl; stir in melted butter. Spread pecans on a baking sheet lined with parchment paper; let cool completely.
- Bring a large pot of water to a boil over high heat; generously salt water and return to a boil. Add kale and cook until tender, 5 to 10 minutes. Drain and rinse with cold water until cool enough to handle. Using your hands, squeeze to remove excess water; coarsely chop.
- Melt butter in a very large skillet (divide butter between two medium skillets if yours isn’t large enough) over medium high heat. Cook until butter is bubbling, golden brown, and has a toasted fragrance. Add kale and cranberries to skillet and stir until well coated and warmed through. Squeeze lemon over kale and season with salt and pepper. Remove from heat and transfer to a serving platter; garnish with pecans and serve.
- Watch people go for seconds.