Crispy Brussels Sprouts With Kale + An Addictive Pomegrante Molasses Vinaigrette

• 1 pound Brussels sprouts trimmed and quartered
• 1/2 Bunch of curly kale roughly chopped (2 cups)
• 1 tablespoon Olive oil
• 1 Clove garlic - pressed or minced
• 2 tablespoons Golden raisins
• 1 tablespoon Pine nuts - toasted
• 2 tablespoons Pomegrante molasses
• 1 teaspoon Red wine vinegar
• 2 tablespoons Olive oil
• 1/2 teaspoon Dijon mustard
• Vegetable oil for frying
• 3 tablespoons Goat cheese, crumbled.

1. You will need two pots - one deep saucepan for frying and one skillet for sauteing. 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.
2. 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.
3. 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.
4. 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.

brussels, curly kale, olive oil, garlic, golden raisins, nuts, molasses, red wine vinegar, olive oil, mustard, vegetable oil, goat cheese

Taken from food52.com/recipes/31334-crispy-brussels-sprouts-with-kale-an-addictive-pomegrante-molasses-vinaigrette (may not work)