A loyal customer at The South Durham Farmers' Market shared this recipe with me from Food & Wine, and combines two of my favorite things, kale, and the use of a part of a plant that otherwise might go in the compost (broccoli stems).

Total time: 30 mins
Servings: 4 - 5

1 lb kale, thinly sliced (any type of kale, but my friend recommends Dino [pictured])
1 cup of broccoli stems (approximately 3 stems), peeled and julienned (cut into long, skinny, straight pieces)
Salt
1/4 cup olive oil
2 leeks, thinly sliced
2 tbs. fresh lemon juice
1/2 cup hazelnuts
Freshly ground pepper
1/2 cup coarsely shredded fresh Pecorino Romano or Manchego
1 clove garlic, minced (my loyal customer's suggested addition to the recipe)

1. Preheat oven to 350. Spread hazelnuts in a pie plate and toast for ~13 mins, 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.

2. Put the kale and broccoli stems in a bowl and season with salt. Gently massage the kale and squeeze the stems to slightly soften them.

3. Heat the olive oil in a skillet. Add the leeks and garlic, and cook over medium heat, stirring until softened, about 3 mins. Add the lemon juice and season with salt and pepper. Pour the dressing over the kale and broccoli and let stand for 2 mins. Toss well for an even coat. Add the cheese and hazelnuts and season with pepper. Toss again and eat immediately!