This colorful side dish is filled with healthy greens. It pairs well with turkey, potatoes and other holiday staples. The crispy salami—which just happens to be my kid’s favorite ingredient—makes it over-the-top delicious.
—JENNIFER MCNABB BRENTWOOD, TN
START TO FINISH: 30 MIN. • MAKES: 12 SERVINGS (1/2 CUP EACH)
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
1. 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 the drippings in the pan.
2. Add butter to the drippings; heat over medium-high heat. Add the Brussels sprouts, kale, onion, salt, cayenne and black pepper; cook and stir until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
3. Stir in broth; bring to a boil. Reduce heat; cover and cook for 4-5 minutes or until the Brussels sprouts become tender. Stir in walnuts and vinegar. Serve with the salami strips.