This recipe was inspired by a deliciously addictive dish at a restaurant here in Annapolis Maryland called Factors Row. The recipe is bold but each bite of the complex textures and favors will have you going in for another bite. The pomegrante molasses is so sweet tart against the crispy savory Brussels all together balanced by the creamy goat cheeee. Dot in some chewy golden raisins and toasted pine nuts for a textural treat. This dish is a perfectly lively holiday side. I like the punchy favors but try adding 3/4 of the pomegrante molasses at first to see what suits your personal tastes. —meganvt01
You will need two pots - one deep saucepan for frying and one skillet for sautéing. In the large skillet heat the olive oil and garlic over medium heat. When the garlic is fragrant add the kale and season with salt. Cover and cook for about 5-10 mins until the kale is tender but take care not to burn the garlic.
Meanwhile heat the oil for the Brussels to 330 degrees. In batches cook the sprouts for about 3 mins until cooked and slightly browned and crispy. Drain on paper towels and season well with kosher salt.
Meanwhile - or even before you cook the veg - make the vinaigrette. Mix the pomegrante molasses, red wine vinegar, olive oil, and Dijon. Whisk well and season with salt and pepper.
To assemble - toss the crispy Brussels with the vinaigrette. In a bowl mix in the cooked kale and golden raisins. Top with crumbled goat cheese and pine nuts.
After spending years in school while working full time, I'm happy to finally have my evenings pursuing my other passion, cooking! I have a 4 year old boy and a husband that are both adventurous eaters and supportive tasters. I spend a good bit of my vacation travel preparation researching local and regional foods and my friends all make fun of my food obsession.
I've always been pretty confident with my techniques cooking from recipes but I am enjoying Food52's challenge of putting those techniques to work for my own versions of my favorite foods. I love to learn and the group of people that contribute to this site are a great resource.
As an Annapolis native, I love to cook with our local produce and seafood whenever possible. I try to support our community of fisherman, farmers, other food producers and chefs as much as possible.