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:


  • 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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