First, the greens.
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1/2 teaspoon crushed red pepper flakes
- 1 large bunch Tuscan kale, center ribs and stems removed, leaves cut lengthwise into 1/2″ strips (about 8 cups)
- Kosher salt and freshly ground black pepper
- 1 pound green beans, trimmed
- 1/4 cup finely grated Parmesan or Pleasant Ridge Reserve
Ingredient InfoTuscan kale, also called black kale, dinosaur kale, Lacinato kale, or cavolo nero, has long, narrow, dark-green bumpy leaves; it’s available at farmers’ markets and some supermarkets.
Combine oil, lemon juice, honey, and red pepper flakes in a large bowl. Add kale and toss to coat. Season to taste with salt and pepper. Let kale mixture sit at room temperature for 1-2 hours or cover and chill overnight, tossing occasionally.
Line a rimmed baking sheet with a kitchen towel. Cook beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain beans; transfer to a bowl of ice water and let cool. Drain beans; spread out on prepared sheet and blot with kitchen towels to dry. DO AHEAD: Can be made 8 hours ahead. Wrap in paper towels, then in plastic wrap. Cover and chill.
Add beans to kale and toss to coat. Season to taste with salt and pepper. Top with grated cheese.
Next, the divine.
Hot potatoes + dill butter = heaven.
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 2 tablespoons (packed) coarsely chopped fresh dill plus more for garnish
- Kosher salt, freshly ground pepper
- 2 pounds new potatoes or other small potatoes
- 1 tablespoon crushed toasted caraway seeds (optional)
Mash butter and 2 Tbsp. dill in a small bowl. Season dill butter with salt and pepper. DO AHEAD: Can be made 1 week ahead. Cover and chill.
Place potatoes in a large pot. Cover with cold water by 1 inch; season with salt. Bring to a boil; reduce heat to medium and simmer gently until tender, 10–12 minutes. Drain.
Transfer hot potatoes to a medium bowl; add dill butter and 1 Tbsp. water. Toss, adding water by teaspoonfuls as needed, until butter lightly coats potatoes with a glossy sauce. Season with salt and pepper and transfer to a serving bowl. Garnish with more dill and caraway seeds, if desired.