Adapted from Food
1 lb Kale, stems and inner ribs remobed and leaves thinly sliced
3 Broccoli stems, peeled and julienned
1/4 cup Extra-virgin olive oil
2 Leeks, white and tender green parts only, thinly sliced
2 Tbsp Lemon juice, fresh
1/2 cup Hazelnuts
1/2 cup Pecorino Romano or manchego cheese, coarsely shredded
Pepper, to taste
Salt, to taste
Preheat the oven to 350°F. 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.