Remember last week when I posted about the Butternut Squash and Kale Pizza? And I told you that I had leftover kale? Well, here's what became of it. I massaged with raw kale with a homemade dressing (olive oil, lemon juice, champagne vinegar, salt and pepper) and let it sit for 15 minutes to break down and lose the bitterness. Then I topped it with some burrata cheese, more olive oil, sea salt, and black pepper. Simple and delicious.
I served the salad as an appetizer, and for dinner we had steak (here's my method) and orzo with broccoli pesto. I actually like this version of broccoli pasta sauce better than the other version I've made, and it has a lot less fat!
adapted from Real Simple - I actually had a little bit of pesto sauce leftover from another use, so instead of fresh herbs I just threw that in.
1 bunch broccoli (about 1 lb), trimmed and cut into florets
kosher salt and black pepper
1 cup fresh flat-leaf parsley leaves (I prefer basil)
1/4 cup olive oil
2 tbsp toasted pine nuts
1 oz Parmesan, grated (about 1/4 cup), plus more for serving
1 lb pasta of choice
Cook the broccoli in a large pot of boiling salted water until crisp-tender, 2 to 4 minutes (To make clean up easier, cook your pasta in this same pot). Transfer to a blender container and allow to cool slightly.
Pulse the broccoli, herbs, oil, pine nuts, Parmesan, 1/2 tsp salt, and 1/4 tsp pepper in the blender until coarsely pureed, 15 to 20 seconds.
Reserve some cooking water from your pasta.
Add the broccoli pesto and 1/4 cup of the reserved cooking water to your pasta and toss to combine. (Add more cooking water as needed to loosen the sauce.)
Serve sprinkled with more Parmesan.