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Sauteed Kale and Brussels Sprouts

kale, Brussels sprouts, and prosciutto in black bowl by blue napkin.

Crispy prosciutto, tender kale and Brussels sprouts, and a drizzle of balsamic all make this side dish just burst with flavor. It's elegant enough for a holiday dinner, but simple enough for any weeknight.

Crispy prosciutto, tender kale and Brussels sprouts, and a drizzle of balsamic all make this side dish just burst with flavor. It's elegant enough for a holiday dinner, but simple enough for any weeknight.

Yield 6
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 tablespoon oil
  • 4 ounces prosciutto, diced
  • 1 tablespoon butter
  • 1 pound Brussels sprouts, thinly sliced
  • 1 pound kale, shredded or finely chopped
  • ΒΌ cup chopped onion
  • 1 clove garlic, minced
  • 1/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked pepper
  • 1 tablespoon balsamic vinegar

Instructions

  1. Heat the oil in a large, deep skillet over medium heat. Add the prosciutto and cook, stirring often, until crisp, about 3 minutes.
  2. Remove the prosciutto from the pan with a slotted spoon and set aside.
  3. Add the butter to the skillet and melt.
  4. Add the Brussels sprouts, kale, and onion and cook, stirring often, until vegetables begin to soften, about 5 minutes.
  5. Stir in the garlic and cook for 1 minute more.
  6. Add the chicken broth, salt, and pepper and bring to a boil. Reduce to a simmer, cover, and cook for 5 minutes or until vegetables are tender.
  7. Drizzle with balsamic and top with prosciutto.
  8. Serve immediately.

Notes

You may use bacon in place of prosciutto, if preferred.

Be sure to use a balsamic vinegar with just 2 grams of sugar per tablespoon. Many of them are loaded with sugar.

Nutrition Information:

Yield: 6
Amount Per Serving: Calories: 131Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 773mgCarbohydrates: 10gNet Carbohydrates: 6gFiber: 4gSugar: 3gProtein: 9g

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