1 bunch of curly green kale
12 Brussels sprouts (about 2 big handfuls’ worth)
3 tablespoons sliced almonds
¼ cup shaved parmesan (use a vegetable peeler to shave the cheese into little strips)
dash of sea salt
¼ cup tahini
2 tablespoons white wine vinegar
2 teaspoons white miso
2 teaspoons maple syrup
pinch of red pepper flakes
¼ cup water
1. Use a chef’s knife to cut out the ribs of the kale leaves. Chop the kale into small, bite-sized pieces. Sprinkle a dash of sea salt over the kale and use your hands to massage the kale by lightly scrunching handfuls of kale in your hands. Release and repeat until the kale becomes darker in color and more fragrant. Transfer the kale to a medium serving bowl.
2. Chop off and discard the stem end of the Brussels sprouts and any discolored outer leaves. 3. Either use your knife to slice the sprouts as thin as possible, or shred the sprouts in your food processor using the slicing disk. Add the sprouts to the bowl and use your fingers break up any clumps.