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Brussels Sprouts and Kale Saute

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.