Name: Brussels Sprouts & Kale Saute
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Brussels Sprouts & Kale Saute

1. 1/4 pound thinly sliced hard salami, cut into 1/4-inch strips -

2. 1-1/2 teaspoons olive oil -

3. 2 tablespoons butter -

4. 2 pounds fresh Brussels sprouts, thinly sliced -

5. 2 cups shredded fresh kale -

6. 1 large onion, finely chopped -

7. 1/2 teaspoon kosher salt -

8. 1/8 teaspoon cayenne pepper -

9. 1/4 teaspoon coarsely ground pepper -

10. 1 garlic clove, minced -

11. 1/2 cup chicken broth -

12. 1/2 cup chopped walnuts -

13. 1 tablespoon balsamic vinegar -

How to cook deliciously - Brussels Sprouts & Kale Saute

1. Stage

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. Stage

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. Stage

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.