Charred Kale, Cashew Ricotta, Pepperoncini Recipe

Prepare and blend cashews

Soak 1 cup raw cashews in very hot (not boiling) water for 30 minutes. Drain thoroughly and transfer to a high-speed blender or food processor.

Add 3 tablespoons water, 1 tablespoon lemon juice, 1 minced garlic clove, 1 teaspoon nutritional yeast (if using), 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1 teaspoon olive oil to the cashews.

Blend until very smooth and creamy, stopping to scrape down the sides as needed. If mixture is too thick, add 1 teaspoon more water at a time until you reach a spreadable ricotta-like consistency (should resemble thick yogurt). Taste and adjust seasoning with more salt, lemon, or pepper as desired. Transfer to a bowl and refrigerate while you char the kale so it firms slightly.

Prep the kale

Remove thick stems from the kale and tear or chop leaves into bite-sized pieces. Rinse and spin dry thoroughly; excess moisture will prevent good charring.

Warm a large cast-iron skillet or heavy-bottomed sauté pan over high heat until very hot (2–4 minutes). Add 2 tablespoons olive oil and swirl to coat the bottom.

Add the kale in a single layer as much as possible (you may do this in batches). Let it sit undisturbed for 45–60 seconds to develop a char, then toss or turn the leaves. Continue cooking, stirring occasionally, until most leaves are wilted and edges are nicely charred but not burnt, about 4–6 minutes total.

Season the kale with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper while still in the pan. Remove from heat and immediately squeeze the juice of 1 lemon over the hot kale and toss to combine. Taste and adjust seasoning.

Arrange the warm charred kale on a serving platter or divide among plates.

Dot or scoop about 3 tablespoons (per serving) of the chilled cashew ricotta over the kale. For a single serving yield in this recipe, use approximately 3–4 tablespoons; adjust if serving more people.

Scatter sliced pepperoncini rings (6 pepperoncini in total for the recipe; about 1–2 rings per serving) and the thinly sliced red onion over the salad.

Sprinkle the toasted chopped cashews and a pinch of red pepper flakes if using. Drizzle 1 tablespoon extra-virgin olive oil over everything and finish with flaky sea salt to taste.

Serve warm or at room temperature. Leftover cashew ricotta can be stored covered in the refrigerator for up to 4 days.