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Photo: Chris Court Photo by: Photo: Chris Court

Broccoli Matchsticks and Kale Salad

This delicious, healthy salad makes use of sweet broccoli stems.

Food & Wine DECEMBER 2012

  • Yield: 4 to 5
  • Total: 30 Minutes


  • 1 pound kale, stems and inner ribs removed and leaves thinly sliced
  • 3 (1 cup) broccoli stems, peeled and julienned
  • Salt
  • 1/4 cup extra-virgin olive oil
  • 2 leeks, white and tender green parts only, thinly sliced
  • 2 tablespoons lemon juice, freshly squeezed
  • 1/2 cup hazelnuts, toasted and chopped
  • Freshly ground pepper
  • 1/2 cup fresh Pecorino Romano or Manchego cheese, coarsely shredded


Preheat the oven to 350°. Spread the hazelnuts in a pie plate and toast for about 13 minutes, or until the skins blister and the nuts are golden. Transfer to a kitchen towel and let cool. Rub off the skins and chop the nuts.

Put the kale and broccoli stems in a bowl and season with salt. Using your hands, squeeze the vegetables to soften them slightly.

In a medium skillet, heat the olive oil. Add the leeks and cook over moderate heat, stirring, until softened, about 3 minutes. Add the lemon juice and season with salt and pepper. Pour the dressing over the kale and broccoli and let stand for 2 minutes. Toss well to coat. Add the cheese and hazelnuts and season with pepper; toss again. Serve right away.


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Broccoli Matchsticks and Kale Salad Recipe