Not a fig person? Swap out the figs in this recipe for apples, or even apricots!

Ingredients:
5-6 ripe figs (you can use dried, but not as tasty)
1-2 tablespoons fresh lemon juice
1 3-ounce piece Parmesan cheese
1 loaf ciabatta or sourdough baguette
1 large bunch kale
3 tablespoons olive oil
1 small red onion, cut in half then into ¼-inch slices
¼ teaspoon sea salt
1 tablespoon balsamic vinegar
½ cup chopped walnuts, lightly toasted
lime or lemon wedges

Directions:

  1. Stem the figs and slice them lengthwise into about 5 wedges apiece. Place them in a medium dish and sprinkle with lemon juice. Toss gently to coat and set them aside.
  2. Shave strips of Parmesan from the block of cheese using a sturdy vegetable peeler; lovely cheese ribbons will ensue. Set aside.
  3. Slice the bread into approximately a dozen thin, almost see-through, pieces. Set aside.
  4. De-stem the kale. Make a pile of leaves, roll them up tightly, and cut crosswise into thin strips. Transfer to a large bowl of cold water and swish around to clean. Spin very dry and transfer to a large bowl. Set aside.
  5. Place a large deep skillet over medium heat for about 1 minute. Add 2 tablespoons of the olive oil and swirl to coat the pan. Turn up the heat to medium high and add the onion and 1/8 teaspoon salt. Cook stirring and shaking the pan for a little while, 2-3   minutes, until the onion becomes shiny and is still on the side of tender.
  6. Transfer the hot onion to the kale in the bowl and stir everything around a bit, then return the kale-plus-onion back to the pan. Stir-fry quickly – just a minute or so – over medium high heat until the kale turns a deeper shade of green and slightly wilts.
  7. Return kale to the bowl, tossing with the remaining 1/8 teaspoon salt. You can add some Parmesan ribbons at this point, if you’d like them to melt slightly.
  8. Remove from the heat, wait a minute or two, then add the vinegar to the pan (stand back – it will sizzle), swirl it around and pour on to the kale.
  9. Without bothering to clean the pan, return it to the stove over medium heat. Wait another minute then add the remaining 1 tablespoon olive oil and swirl to coat the pan. Add the bread slices in a single layer and grill on each side until lightly golden and perfectly crisp.
  10. Transfer the toasts to the kale, along with the figs and all of their juices. Toss quickly (no need to make it all uniform), adding the remaining cheese and walnuts as you go. Serve right away, passing a pepper mill and offering wedges of lemon or lime to be aimed straight at the figs.

Makes 4 side servings