Brussels Sprouts and Kale Saute
A delicious way to add green vegetables to your meal. This dish takes only 30 minutes to prepare and yields 12 servings. Great as leftovers too!
Serves: 1/2 cup, serves 12
1/4 lb thinly sliced hard salami, cut into 1/4 inch strips
1 1/2 tsp olive oil
2 Tbsp butter
2 lbs fresh Brussel sprouts, thinly sliced
2 cups shredded fresh kale
1 large onion, finely chopped
1/2 tsp salt
1/8 tsp cayenne pepper
1/4 tsp black pepper
1 clove garlic, minced
1/2 cup chicken broth
1/2 cup chopped walnuts
1 Tbsp balsamic vinegar
1. In Dutch oven or heavy pan, cook and stif salami in oil over medium high heat until crisp; 3-5 minutes. Remove to paper towels to drain. Reserve the drippings in the pan.
2. Add butter to drippings; heat over medium high heat to melt butter. Add Brussels sprouts, kale, onion, salt, cayenne and black pepper. Cook and stir until vegetables are crisp-tender. Add garlic; cook one minute longer.
3. Stir in broth and bring to a boil. Reduce heat; cover and cook until Brussels sprouts are tender, 4-5 minutes.
4. Stif in walnuts and vinegar. Garnish with salami strips just before serving.