Thanksgiving Playbook

WHY THIS RECIPE WORKS

We love the earthy flavor of uncooked kale, but the texture of raw kale can be a little tough. While many recipes call for tossing it with dressing and letting it sit overnight, we wanted a better, faster technique. Massaging the kale broke down the cell walls in much the same way that heat would, darkening the leaves and turning them silky. Roasted sweet potatoes, shredded radicchio, crunchy pecans, Parmesan cheese, and a sweet pomegranate molasses vinaigrette completed the dish.

Pomegranate molasses can be found in the international aisle of well-stocked supermarkets; if you can’t find it, substitute 2 tablespoons of lemon juice, 2 teaspoons of mild molasses, and 1 teaspoon of honey. Lacinato kale (also known as Tuscan kale) is more tender than curly and red kale. If using curly or red kale, increase the massaging time to 5 minutes. Do not use baby kale. We recommend cleaning kale in a sink full of water, where there is ample room to swish the leaves. You can store kale in the refrigerator in an open plastic bag for several days; blot any excess moisture on leaves before storing. We like the Beauregard and Jewel varieties of sweet potato, which are sweet and moist and have the familiar sweet potato flavor. Store sweet potatoes in a dark, well-ventilated spot (not in a plastic bag) for about a week.

SALAD

1½ pounds sweet potatoes, peeled, quartered lengthwise, and cut crosswise into ½-inch pieces

1 tablespoon extra-virgin olive oil

Salt and pepper

12 ounces Tuscan kale, stemmed and sliced crosswise into ½-inch-wide strips

½ head radicchio (5 ounces), cored and sliced thin

½ cup pecans, toasted and chopped

⅓ cup pomegranate seeds (optional)

Shaved Parmesan cheese

VINAIGRETTE

2 tablespoons water

1½ tablespoons pomegranate molasses

1 small shallot, minced

1 tablespoon honey

1 tablespoon cider vinegar

¼ teaspoon salt

¼ teaspoon pepper

⅓ cup extra-virgin olive oil

1. FOR THE SALAD: Adjust oven rack to middle position and heat oven to 400 degrees. Toss sweet potatoes with oil and season with salt and pepper. Lay potatoes in single layer on rimmed baking sheet and roast until bottom edges are browned on both sides, 25 to 30 minutes, flipping potatoes halfway through roasting. Transfer potatoes to plate and let cool for 20 minutes.

2. Meanwhile, vigorously squeeze and massage kale with your hands until leaves are uniformly darkened and slightly wilted, about 1 minute.

3. FOR THE VINAIGRETTE: Whisk water, pomegranate molasses, shallot, honey, vinegar, salt, and pepper together in large bowl; then, whisking constantly, drizzle in oil.

4. Add roasted potatoes, kale, and radicchio to vinaigrette and toss gently to coat evenly. Transfer potato mixture to serving platter and sprinkle with pecans and pomegranate seeds, if using. Serve, passing Parmesan separately.