Brussels Sprouts Kale Saute Recipes

ROASTED BRUSSELS SPROUTS AND KALE

Roasted Brussels Sprouts and Kale image

Provided by Ree Drummond : Food Network

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.

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

BRUSSELS SPROUTS WITH KALE AND APPLES

Brussels Sprouts with Kale and Apples image

Provided by Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 slices bacon, medium dice
1/2 cup sliced onions
1 pound Brussels sprouts, quartered
2 cups thinly sliced kale
1 tablespoon chopped thyme
2 Gala apples, shredded
Salt and freshly ground black pepper

Steps:

In a saute pan set over medium heat, cook the bacon until crispy. Add the onions and cook in the bacon fat until translucent, about 5 minutes. Add the Brussels sprouts and cook for 7 to 10 minutes. Add the kale, thyme and apples and cook for 2 to 3 minutes. Season with salt and pepper, and then serve.

QUICK SPROUTS AND KALE

Quick Sprouts and Kale image

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 7

Ingredients

1 pound brussels sprouts, shredded
1 pound lacinato kale, shredded
1/4 cup olive oil
2 shallots, halved lengthwise and thinly sliced crosswise (1/2 cup)
1 1/2 teaspoons coarse salt
1/8 teaspoon red-pepper flakes
2 tablespoons champagne vinegar

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.

SHREDDED KALE AND BRUSSELS SPROUTS SALAD

Shredded Kale and Brussels Sprouts Salad image

This salad is a simple and delicious way to eat your superfoods! It gets even better after it sits for a while in the fridge, so I make it ahead. I use my homemade honey mustard dressing, but any type works just fine. -Alexandra Weisser, New York, New York

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

1 small bunch kale (about 8 ounces), stemmed and thinly sliced (about 6 cups)
1/2 pound fresh Brussels sprouts, thinly sliced (about 3 cups)
1/2 cup pistachios, coarsely chopped
1/2 cup honey mustard salad dressing
1/4 cup shredded Parmesan cheese

Steps:

In a large bowl, combine first 4 ingredients. Add dressing; toss to coat.

Nutrition Facts : Calories 207 calories, Fat 14g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

KALE, CABBAGE, AND BRUSSELS SPROUT SALAD

Kale, Cabbage, and Brussels Sprout Salad image

Hale and hearty, this kale salad is a powerhouse of nutrients that is very easy to eat! The salad bursts with the flavor of mandarin oranges, sweet and tart strawberries, and has a pleasant poppy seed dressing. When mangoes are in season, you can substitute them for the mandarin oranges or walnuts and pomegranates, toasted cashews or walnuts, and apples in the fall for different flavors. The possibilities are endless!

Provided by Crystal S

Categories Salad Green Salad Recipes Kale Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 14

Ingredients

¾ cup pepitas
olive oil cooking spray
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
1 pound Brussels sprouts, trimmed and thinly sliced
½ pound curly kale, chopped
½ pound lacinato (dinosaur) kale, chopped
½ pound napa cabbage, chopped
1 ½ cups sweetened dried cranberries (such as Craisins®)
1 (15 ounce) can mandarin oranges, drained and sliced in half, or more to taste
3 green onions, thinly sliced
4 fresh strawberries, sliced, or to taste
1 (12 ounce) bottle poppy seed salad dressing (such as Marie's®)
3 tablespoons orange juice concentrate

Steps:

Pour pepitas into a bowl and coat with cooking spray. Sprinkle cayenne pepper, salt, and pepper over pepitas and toss to coat.
Cook and stir coated pepitas in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Remove skillet from heat and allow pepitas to cool.
Combine Brussels sprouts, curly kale, lacinato kale, napa cabbage, dried cranberries, mandarin oranges, green onions, strawberries, and toasted pepitas in a large bowl.
Mix poppy seed dressing and orange juice together in a bowl; pour over Brussels sprouts mixture and toss well.

Nutrition Facts : Calories 630.6 calories, Carbohydrate 71.6 g, Cholesterol 21.3 mg, Fat 34.3 g, Fiber 7.9 g, Protein 10.4 g, SaturatedFat 4.8 g, Sodium 523.8 mg, Sugar 48.9 g

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