Kale and Brussels sprouts are in the same family and therefore share characteristics. You could easily use the same mustard/apple cider dressing from the previous recipe, but the sherry vinegar brings a dark, woody nuttiness. You could also swap the pork cutlet for chicken thighs or duck breast or even a meaty fish. As the saying goes, million ways to skin a cat…

• 4 pork cutlets (or loin cut thinly)
• 2 T flour
• 10 oregano leaves
• 3 C squash pureé
• 1 bu kale, stripped and cut into thin ribbons
• 3 tart apples, cut into 1/8” half moons
• ¼ C sherry vinegar
• ½ C olive oil
• ½ C pecans toasted

1. Warm the pureé
2. Combine the kale, apples, vinegar, olive oil and pecans with a good pinch of salt and black pepper. Taste and adjust seasoning.
3. Dredge the pork cutlets in the flour
4. Heat a knob of butter and a glug of neutral oil in a frying pan
5. Pan roast the cutlets until golden brown
6. Flip and fry the other side
7. Transfer to a plate and cover with tinfoil to keep warm
8. Add the oregano leaves to the frying pan and fry until crisp and fragrant
9. Remove from the pan and add to the kale salad
10. Add the apple cider to the pan and deglaze reducing the liquid until syrupy
11. Divide the warm puree across the serving plates or platter
12. Top with the pork cutlet and then the apple cider sauce
13. Top the whole thing with the kale apple salad and serve immediately