Wok-charred kale, radish, and brussels sprouts

I had just bought some radishes at the grocery store when I came across this article in the New York Times about roasting them. An odd suggestion, I thought, but I gave it a try last night. It was fantastic! I think I have a new summer side dish.

Wok-charred kale, radish, and brussels sprouts

1 bunch kale, chopped

6 radishes, sliced 

15 brussels sprouts, sliced

2 Tbsp olive oil

salt + pepper

black vinegar (balsamic works too)

Heat a wok over high heat until just about smoking. Add vegetables and then the oil (adding the oil second helps prevent splatters.) Toss and then let sit for 3-4 minutes before tossing again. Continue until about half of the kale is brown. Season with salt and pepper. Serve with vinegar to taste.

These greens still need another 10 minutes or so (on my not-very-hot stove, less if you are cooking with gas.):