In an effort to add more greens to our meals, I created this side dish, and my kids eat it up. The crispy salami is the “hook.”
—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 the salami in oil over medium-high heat for 3-5 minutes or until crisp. Remove to paper towels with a slotted spoon; reserve drippings in pan.
2. Add butter to drippings; heat over medium-high heat. Add the Brussels sprouts, kale, onion, salt, cayenne and 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 are tender. Stir in walnuts and vinegar. Serve with salami strips.