Brassicas Bowl

Name: Brassicas Bowl
Yield: 4 servings
Ingredients: 1 4 large eggs; 1 1 bunch broccolini, trimmed; 1 5 tablespoons olive oil, divided; 1 Kosher salt; 1 1 small shallot, finely chopped; 1 2 tablespoons apple cider vinegar; 1 1 tablespoon whole grain mustard; 1 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2-inch pieces (about 8 cups); 1 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise; 1 Freshly ground black pepper; 1 1/2 cup unsalted, roasted sunflower seeds, divided; 1 1/2 cup hummus; 1 1 avocado, quartered lengthwise; 1 2 tablespoons finely chopped chives; 1 1 tablespoon toasted sesame seeds; 1 Crushed red pepper flakes (for serving)

From the kitchen of Carly

Charred broccolini and shredded brussels sprouts pile onto a bed of massaged kale, all bound in a bright mustard vinaigrette. Top with halved soft-boiled eggs for golden, runny yolks. A bowl that proves green vegetables deserve to be the main event.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 large eggs
11 bunch broccolini, trimmed
15 tablespoons olive oil, divided
1Kosher salt
11 small shallot, finely chopped
12 tablespoons apple cider vinegar
11 tablespoon whole grain mustard
11/2 bunch curly kale, ribs and stems removed, leaves torn into 2-inch pieces (about 8 cups)
18 ounces brussels sprouts, trimmed, thinly sliced lengthwise
1Freshly ground black pepper
11/2 cup unsalted, roasted sunflower seeds, divided
11/2 cup hummus
11 avocado, quartered lengthwise
12 tablespoons finely chopped chives
11 tablespoon toasted sesame seeds
1Crushed red pepper flakes (for serving)

Instructions

Cook eggs in a large saucepan of boiling water for 7 minutes (whites will be set and yolks still slightly soft). Drain; transfer to a bowl of ice water and let sit until cool. Drain; peel eggs and cut in half lengthwise. Set aside.
Preheat oven to 500°F. Toss broccolini with 1 Tbsp. oil on a rimmed baking sheet and season with salt. Roast, turning occasionally, until crisp-tender and charred in spots, 8, 10 minutes. Let cool, then coarsely chop.
Whisk shallot, vinegar, mustard, and remaining 4 Tbsp. oil in a large bowl until emulsified; season with salt. Add kale and brussels sprouts and toss to coat; season with salt and pepper. Massage kale until slightly softened, about 5 minutes. Add roasted broccolini and 2 Tbsp. sunflower seeds; toss again.
Swipe some hummus along the inside of each bowl with a spoon. Divide salad among bowls and add an avocado wedge and 2 reserved egg halves to each. Top with chives, sesame seeds, and remaining sunflower seeds; sprinkle with red pepper flakes.