BRUSSELS SPROUTS & KALE SAUTE
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
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
SHREDDED KALE AND BRUSSELS SPROUTS SALAD
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
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
SHAVED CABBAGE AND BRUSSELS SPROUT SALAD
Provided by Food Network Kitchen
Categories appetizer
Time 1h20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Toss the cabbage with the sprouts, chives and apples in a small bowl.
- Whisk the buttermilk with the vinegar and oil in a separate small bowl. Pour the dressing over the salad, add 1/2 teaspoon salt and 1/4 teaspoon pepper and toss well.
- Chill, covered, for about 1 hour. Toss well and season with additional salt and pepper.
Nutrition Facts : Calories 70 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 190 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 3 grams, Sugar 7 grams
BRUSSELS SPROUT AND KALE SALAD WITH GREEN GODDESS DRESSING
Provided by Michael Symon : Food Network
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Set up your grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- To a food processor, add the torn bread and pulse until you have some very fine and some larger breadcrumbs. Transfer to a cast-iron pan. Drizzle with the olive oil and season with salt and pepper. Toss to coat. Place on the indirect-heat side of the grill, close the lid and bake until golden brown and crispy, 10 to 12 minutes.
- To a blender, add the avocado, garlic, buttermilk, sour cream and vinegar. Season with salt and pepper, then blend until smooth. Pour into a mixing bowl and mix in the dill and scallions. To a large mixing bowl, add the kale. Massage the kale until it darkens and softens. Add the Brussels sprouts and toss to combine. Dress with as much dressing as you'd like. Top with the croutons and cheese. Serve! Any remaining dressing will keep in the refrigerator for up to 5 days.
KALE AND BRUSSELS SPROUT SALAD
Steps:
- In a food processor fitted with a slicing blade, shred the Brussels sprouts. Next, shred the kale. Add the garlic and shallot and shred. (Alternatively, shred and mince the vegetables with a knife.) Set aside.
- In a large bowl, whisk together the pecorino, olive oil, pine nuts, mustard, lemon zest and juice and salt and pepper to taste. Add in the shredded vegetables and toss well to combine. Let the salad sit for 10 minutes before serving to allow the dressing to permeate the greens.
Nutrition Facts : Calories 272 calorie, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 510 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 9 grams, Sugar 1 grams
More about "kale cabbage and brussels sprout salad recipes"
KALE AND BRUSSELS SPROUTS SALAD - WELL PLATED BY ERIN
From wellplated.com
5/5 (4)Total Time 25 minsCategory Salad, Side DishCalories 313 per serving
- Preheat the oven to 350 degrees F. Spread the nuts into a single layer on an ungreased, rimmed baking sheet. Toast in the oven for 8 to 10 minutes, until they smell fragrant and toasty and a nut is light tan on the inside when broken in half, tossing once halfway through. Remove to a cutting board. Let cool, then roughly chop.
- Meanwhile, place the kale in a large bowl. Sprinkle with the salt. Massage the kale with your hands by grabbing large handfuls a few at a time and squeezing gently until the kale is darker in color and more fragrant (this step makes the kale more tender and less bitter in taste—don’t skip it!).
- Shred the Brussels sprouts: For the fastest possible shredding, cut the bottom end off of the Brussels sprouts, then shred them using a food processor slicing blade like this one. Alternatively, you can carefully slice the Brussels sprouts with a mandoline (if using a mandoline, I recommend holding the stem, slicing from the top, and discarding the bottom stem; be careful and watch your fingers). If you do not have a food processor OR a mandoline, you can use a sharp chef's knife: remove the stems and any wilted outer leaves, then slice the sprouts into very thin ribbons. For all methods: once the Brussels sprouts are sliced, place the shreds in a bowl with the kale, then toss and fluff them with a fork or your fingers.
- In a small bowl or large liquid measuring cup, stir together the dressing ingredients: the oil, lemon juice, Dijon, maple syrup, salt, and pepper. (Alternatively, you can shake the dressing together in a mason jar with a tight-fitting lid.)
KALE AND BRUSSELS SPROUT SALAD RECIPE | BON APPéTIT
From bonappetit.com
4.4/5 (531)Estimated Reading Time 5 minsServings 8-10
- Combine lemon juice, Dijon mustard, shallot, garlic, ½ tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.
- Measure ½ cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.
- Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.
- Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.
KALE & BRUSSELS SPROUT SALAD WITH WALNUTS, PARMESAN
From onceuponachef.com
Cuisine American, ItalianCategory SaladsServings 6-8Calories 256 per serving
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil for easy clean-up. Bake the walnuts for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.
- Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.
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