Curly kale from the garden
1 bunch kale (any variety), chopped
12 brussels sprouts, thinly sliced and chopped
1/2 cup roasted almonds, chopped
1/4 cup shredded Parmesan (optional)
Tahini-Maple Dressing1/4 cup tahini
2 Tbs. brown rice vinegar
2 tsp. miso
2 tsp. maple syrup
Pinch of red pepper flakes
2 Tbs. water
1) Cut out spines of kale leaves and chop into small pieces. Transfer chopped kale to large serving bowl.
2) Chop off ends of brussels sprouts, slice thin horizontally, then chop and break apart with fingers into little pieces. Add sprouts to serving bowl.
3) In a small bowl, whisk together tahini, vinegar, miso, maple syrup and red pepper flakes. Stir in the water until the mixture is smooth and creamy. Pour the dressing over kale and sprouts, add almonds and Parmesan and mix well.