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Brussel Sprouts & Kale Sauté

Total Prep Time: 30 min


  • 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


  • 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.

  • 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.

  • 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.

Serves 12

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Original Recipe from: Taste of Home

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