5/7

Kale with Hazelnuts and Currants

Gluten free, vegan, paleo. This deceptively simple recipe yields an unusually complex combination of flavors and textures with few ingredients. To toast hazelnuts, spread on a rimmed baking sheet, toast in a 350-degree oven for 5–10 minutes, and then rub in a towel to remove skins. You can also make this with cooked chestnuts, which add a meatier texture. Get the recipe.