Best Quick Sprouts And Kale Recipes

BRUSSELS SPROUTS & KALE SAUTE

Brussels Sprouts & Kale Saute image

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

Ingredients

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

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

Roasted Brussels Sprouts and Kale image

Provided by Ree Drummond : Food Network

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 1/2 pounds Brussels sprouts, trimmed
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1/2 cup grated Parmesan, plus a chunk of Parmesan, for shaving
1 bunch curly kale, torn into large pieces
Zest of 1 lemon
1/2 cup pecan halves, toasted and chopped

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.