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Brussels Sprouts Kale Saute Exps Tohca20 156772 E08 13 4b 4

Brussels Sprouts & Kale Saute

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 12 servings.
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

Directions

  • 1. In a Dutch oven, cook and stir salami in oil over medium-high heat until crisp, 3-5 minutes. 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 until Brussels sprouts are tender, 4-5 minutes. Stir in walnuts and vinegar. Serve with salami strips.

Nutrition Facts

1/2 cup: 126 calories, 9g fat (3g saturated fat), 14mg cholesterol, 341mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

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