Brussels Sprouts & Kale Sauté

This contest winning recipe was created in an effort to add more greens to meals which the kids eat up. The crispy salami is the "hook."


12 servings (1/2 cup each)


1/4 pound thinly sliced hard salami, cut into 1/4-inch strips
1 1/2 teaspoons pure 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 for 3 to 5 minutes or until crisp. 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 for to 5 minutes or until Brussels sprouts are tender. Stir in walnuts and vinegar. Serve with salami strips.

Estimated Time

Preparation/Total Time: 30 minutes

Nutritional Information

Amount per serving: unavailable

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