Brussels Sprouts & Kale Saute
In an effort to add more greens to our meals, I created this dish—and my kids eat it up. The crispy salami is the "hook." —Jennifer Mcnabb, Brentwood, Tennessee
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
Reviews
This is a delicious, healthy side dish. I added pecans instead of walnuts as that is what I had. I also cut back a bit on the balsamic and did not add the cayenne as my elderly mother prefers food plainer. I even liked eating this cold the next day.
Quick and delicious!
I grow both kale and brussels sprouts in my garden and this recipe is an end of summer favorite!
yummy!
I have been buying Kale salad that is pre made - can't wait to try this, looks yummy.
This was on my Easter menu yesterday and was a big hit, even with vegetable-shunning eaters.
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Delicious! I would love to make this again!
I was asked to bring this recipe to Christmas dinner as a repeat delicious side dish. One replacement for the salami - instead I used bacon; everyone loves bacon.
My family loves this recipe. I substituted bacon for Salami and used pecans instead of Walnuts and it was fabulous. My you children 7 and 10 love it.