Sauteed Brussel Sprout, bean and kale Salad
8 Servings | prep Time 25 min | Cook time 20 minutes
Ingredients
Brussel Sprouts
- 8 tablespoons extra-virgin olive oil, divided
- 2pounds brussels sprouts, trimmed, cut in half lengthwise
- 6 garlic cloves, chopped
- 1 cup low-salt chicken broth or veggie broth
- 1 15-ounce can cannellini (white kidney beans), drained
- 2 tablespoons (1/4 stick) butter
Kale
- 1 bunch kale
- 2 teaspoons olive oil
- 2 garlic cloves, chopped
- Lemon wedge
- Sea salt and freshly ground black pepper
- Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Transfer to large bowl. Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl.
- Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add broth and brussels sprouts. Cook until brussels sprouts are crisp-tender, stirring frequently, about 5. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.
-Cook the kale and brussels sprouts at the same time or use the same skillet once you are finished with the brussels sprouts.
Kale
- Remove the coarse parts of the kale stems and tear or thinly slice the leaves. In a large skillet, heat the oil over medium heat. Add the kale, garlic, pinches of salt, and several grinds of pepper. Sauté for 2 to 4 minutes, tossing until the kale has wilted down .
Combine kale and the beans and brussels together and enjoy!