A Kale Party

Food52’s Managing Editor Brette Warshaw is throwing no-stress weeknight parties for anyone, anytime, and (almost) every kitchen. You’re invited.

Today: Go on, throw a January-appropriate dinner party. Here’s the plan.

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This is not a joke. This is not a skit from Portlandia, or some satire of life in Brooklyn. I am not a hipster, nor am I a vegan, nor am I someone who avoids martinis and steak the first week of January.

And yet, I’m telling you to throw a kale party.

January isn’t a hot month for dinner parties — because people are over all that party food. But why should oysters and Champagne and roasts and cookies have all the fun? What’s wrong with buying bags and bags of greens and throwing a party — and celebrating things that are actually pretty good for us?

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I can also tell you that this is probably the easiest, most low-maintenance dinner party you’ve ever thrown, and that your guests will thank you profusely, and that your bowls and plates will be scraped clean.

Are you sold yet? Read on. January just got a lot more fun.

The Menu

Kale Salad with Apples and Hazelnuts
Yam and Peanut Stew with Kale
Easy Kale Chips
Triple Pomegranate Smoothie

The night before: Toast your hazelnuts for your kale salad. Make your Yam and Peanut Stew; it’ll get even better after a day in the fridge. 

When you get home from work: Make your kale chips. Pile them into a bowl.

Right before your guests arrive: Prep your kale salad, leaving out the apple, cheese, and hazelnuts. You’ll put those on right before serving. Start warming up your stew. Leave out the kale chips for your guests to snack on.

Dinner time: GIve your salad a final toss, then garnish your stew with peanuts and scallions. Feel virtuous. Eat with abandon.

When it’s time for dessert: Make a giant batch of pomegranate smoothies. Serve them with twisty straws. Cheers!