Dark green dino kale (the flat, oval shaped kind), heavily massaged and coated in a pesto-caesar style dressing and toasted pepitas with pretty, speckled christmas beans and cornbread on the side. The christmas beans are also called chestnut beans, and are in the lima family. They have a nutty-sweet, smooth interior, and are just lovely. Unlike most beans, they keep their pretty pattern even after cooking.
- 2 cups basil, washed, stemmed
- 1 cup shredded parmesan, romano or other hard Italian cheese
- 2 garlic cloves, minced
- 2 anchovies, minced
- 1 teaspoon ground black pepper
- white wine vinegar or lemon juice to taste, start with 2-3 tablespoons
- 1/2 cup olive oil
- salt, to taste
- 2 bunches Tuscan kale
- 1/4 cup toasted pepitas
Put all of the ingredients into a blender and let whir until smooth and creamy. Taste and adjust seasonings as needed. I will admit that I actually add an entire tin of anchovies, but I don’t recommend that unless you really love that fishy, umami, which I do! You can also leave them out completely to make this a vegetarian dressing.
Wash and de-stem the kale, tearing into small pieces. Massage the kale with a few tablespoons of dressing for at least 5 minutes. This will improve the texture immensely. Add more dressing to taste and sprinkle with toasted pepitas.
Toasted pepitas (pumpkin seeds)
- 2 cups raw, shelled pumpkin seeds
- 1 egg white, beaten to loosen
- 1 teaspoon kosher salt
- 1 teaspoon curry powder
- 1 teaspoon ground sumac
Mix all of the ingredients together and spread out on a greased or lined cookie sheet in one layer. Bake at 350 for 10-15 minutes, or until turning golden and starting to puff out in the middle. The pepitas will change shape from flat to more football shaped as they toast. In case you are wondering, the egg white helps the spices to stick and creates an extra crispy coating. You can leave it out if you prefer, and use a drizzle of olive oil and water instead.