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
Directions 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...
- Yield: 12 servings
- Cooking time: 10 Min
- Rating: 5/5
- Publisher: Tasteofhome.com
- 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
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