Raw and Roasted Kale with Pistachios and Creamy PecorinoRaw
2 bunches Tuscan (aka lacinato) kale
3 tablespoons olive oil
1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
3 ounces pecorino cheese, finely grated (about ½ cup)
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
½ garlic clove, finely grated
¼ cup finely chopped toasted
pistachios, almonds, or walnuts (see page 50 for how and why to toast nuts)
1 Preheat the oven to 425°F.
2 Separate the leaves from the stalks of the kale (it's okay if they don't stay totally intact). Toss half the kale with 1 tablespoon of the olive oil on a rimmed baking sheet, sprinkle with the Aleppo pepper, and season with salt and black pepper. Lay the leaves flat and roast them until the kale is starting to look a little crispy, 10 to 15 minutes. (The main goal here is crispy kale, not burnt kale, so keep an eye on it.)
3 Meanwhile, combine the pecorino, lemon juice, vinegar, and sarie in a large bowl. Add the remaining 2 tablespoons olive il and season with salt and black pepper. Add the raw kale and, using your leaves whole.
4 Arrange the raw leaves on a large plate or platter and top with the crispy kale leaves. Sprinkle with the pistachios before serving