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
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 126 calories, Fat 9g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 341mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 6g protein. Diabetic Exchanges
ROASTED BRUSSELS SPROUTS AND KALE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Slice the Brussels sprouts very thin. Toss with 2 tablespoons of the oil and some salt and pepper on a baking sheet. Roast, shaking the baking sheet a couple of times while cooking, until the sprouts are browned in spots and tender, about 30 minutes. Transfer to a bowl, stir in the grated Parmesan and set aside.
- Toss the kale with the remaining 2 tablespoons olive oil and place on a baking sheet. Roast until the leaves are tender, crisp on the edges and lightly browned, about 10 minutes, then stir with the Brussels sprouts. Garnish with the lemon zest, big shavings of Parmesan and toasted pecans before serving.
QUICK SPROUTS AND KALE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Trim ends of brussels sprouts and shred in the bowl of a food processor.
- Trim kale, removing thick center stems, and shred.
- Heat oil in a large straight-sided saute pan over medium-high heat. When oil shimmers, add shallots and cook until shallots begin to soften and sweat, 1 minute.
- Add brussels sprouts, kale, salt, and red-pepper flakes to pan and cook, stirring occasionally, until vegetables are wilted and tender, about 5 minutes. Stir in vinegar, remove from heat, and serve.
CHICKEN, KALE & SPROUT STIR-FRY
Brussels sprouts aren't just for Christmas- add them to a healthy noodle pot for extra nutrition and crunch
Provided by Lucy Netherton
Categories Main course
Time 30m
Number Of Ingredients 10
Steps:
- Cook the noodles following pack instructions, then drain and set aside. meanwhile, heat a large wok or frying pan and add the kale along with a good splash of water and cook for 1-2 mins until wilted, with a little bite remaining, then cool under running water to keep the colour.
- Add half the oil and cook the chicken strips until browned, then remove and set aside. Heat the remaining oil and fry the ginger, pepper and sprouts until softened a little. return the chicken and kale and add the noodles.
- Tip in the soy, rice wine and lime zest and juice along with enough water to create a sauce that clings to the ingredients. Serve immediately.
Nutrition Facts : Calories 390 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 2.15 milligram of sodium
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