Sauteed Kale and Brussels Sprouts
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.
Servings 6
Calories 131kcal
Ingredients
- 1 tablespoon oil
- 4 ounces prosciutto diced
- 1 tablespoon butter
- 1 pound Brussels sprouts thinly sliced
- 1 pound kale shredded or finely chopped
- ¼ 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
- Heat the oil in a large, deep skillet over medium heat. Add the prosciutto and cook, stirring often, until crisp, about 3 minutes.
- Remove the prosciutto from the pan with a slotted spoon and set aside.
- Add the butter to the skillet and melt.
- Add the Brussels sprouts, kale, and onion and cook, stirring often, until vegetables begin to soften, about 5 minutes.
- Stir in the garlic and cook for 1 minute more.
- 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.
- Drizzle with balsamic and top with prosciutto.
- Serve immediately.
Video
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
Calories: 131kcal | Carbohydrates: 10g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 19mg | Sodium: 773mg | Fiber: 4g | Sugar: 3g | Net Carbs: 6g