Brussels Sprouts & Kale Saute |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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In an effort to add more greens to our meals, I created this dish Ingredients:
1/4 pound thinly sliced hard salami, cut into 1/4-inch strips |
1-1/2 teaspoons olive oil |
2 tablespoons butter |
2 pounds fresh brussels sprouts, thinly sliced |
2 cups shredded fresh kale |
1 large onion, finely chopped |
1/2 teaspoon kosher salt |
1/8 teaspoon cayenne pepper |
1/4 teaspoon coarsely ground pepper |
1 garlic clove, minced |
1/2 cup chicken broth |
1/2 cup chopped walnuts |
1 tablespoon balsamic vinegar |
Directions:
1. In a Dutch oven, cook and stir salami in oil over medium-high heat for 3-5 minutes or until crisp. Remove to paper towels with a slotted spoon; reserve drippings in pan.
2. Add butter to drippings; heat over medium-high heat. Add Brussels sprouts, kale, onion, salt, cayenne and black pepper; cook and stir until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
3. Stir in the broth; bring to a boil. Reduce heat; cover and cook for 4-5 minutes or until Brussels sprouts are tender. Stir in walnuts and vinegar. Serve with salami strips. Yield: 12 servings (1/2 cup each).
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