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Brussels Sprouts & Kale Saute

 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
12 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • 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

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Brussels Sprouts & Kale Saute (continued)

Directions (continued)

  • and vinegar. Serve with salami strips. Yield: 12 servings (1/2 cup
  • each).