Charred Winter Greens Delight (Printable)
Smoky winter greens charred and brightened with lemon dressing topped with toasted nuts.
# What You’ll Need:
→ Greens
01 - 1 large bunch kale (about 7 oz), stems removed, leaves roughly chopped
02 - 1 large bunch Swiss chard (about 7 oz), stems removed, leaves roughly chopped
03 - 7 oz Brussels sprouts, trimmed and halved
→ Dressing
04 - 2 tbsp extra-virgin olive oil
05 - 1 lemon, zest and juice
06 - 1 garlic clove, finely minced
07 - 1 tsp Dijon mustard
08 - ½ tsp sea salt
09 - ¼ tsp cracked black pepper
→ Topping
10 - 1 oz toasted hazelnuts or walnuts, roughly chopped
11 - 1 tbsp chopped fresh parsley (optional)
# How-To Steps:
01 - Heat a large cast-iron skillet or grill pan over high heat until smoking hot.
02 - In a large bowl, toss kale, Swiss chard, and Brussels sprouts with 1 tbsp olive oil and a pinch of salt to coat evenly.
03 - Arrange greens in a single layer in the hot pan in batches. Press lightly and cook undisturbed for 2 to 3 minutes until deep golden spots form. Flip and char the other side for 1 to 2 minutes. Transfer to a serving platter.
04 - Whisk remaining 1 tbsp olive oil, lemon zest and juice, minced garlic, Dijon mustard, salt, and pepper in a small bowl until emulsified.
05 - Drizzle the dressing over the warm charred greens and toss gently to combine.
06 - Sprinkle toasted nuts and chopped parsley over the dressed greens before serving.
# Expert Advice:
01 -
- Ready in 20 minutes but tastes like you spent hours coaxing out deep, complex flavors.
- Winter greens finally get their moment without being buried in cream or cheese.
- The contrast between charred edges and bright lemon dressing is genuinely addictive.
02 -
- Don't move the greens around in the pan—let them sit and char undisturbed, or you'll end up with sad steamed vegetables instead of smoky, caramelized ones.
- Toast your nuts yourself if you can; the difference between store-bought and a few minutes in a dry pan is genuinely significant.
03 -
- Prep your ingredients before the pan is hot; once it's screaming, you need to move quickly and confidently.
- If your greens seem dry after charring, drizzle the dressing while they're still warm so it soaks in and softens them slightly.