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Kale and Brussel Sprouts Saute

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"Until I started working for The Doctor Yum Project, I had never really eaten kale. It was not something I grew up eating and I really only knew about it as a garnish for under catering platters --- what a waste of good kale! My first introduction was Doctor Yum's famous Dinosaur Kale Salad and I realized what I had been missing. I now love kale chips and find myself adding kale to soups and stir fries regularly. I was searching for a recipe where kale would be the star and decided to combine it with another favorite of mine: brussels sprouts. I used a kale recipe from My Nourished Home as a starting place. I tried the recipe out on my family at Thanksgiving and I think we found a winner!" Wendy Cannon, Cooking Instructor

Ingredientes

Comida
cantidad
Unidades
preparaciones
Notas
1 large bundle col, picado grande (curly)
col
1
large bundle
picado grande
curly
2 chalotes, rodajas delgadas
chalotes
2
rodajas delgadas
4 garlic cloves, picado fino
garlic cloves
4
picado fino
12 onzas brussel sprouts, trimmed, halved, and thinly sliced
brussel sprouts
12
onzas
trimmed, halved, and thinly sliced
2 cucharadas aceite coco
aceite coco
2
cucharadas
1 cucharadita sal de mar
sal de mar
1
cucharadita
¼ cucharadita pimienta negra
pimienta negra
¼
cucharadita
½ cucharadita crushed red pepper flakes
crushed red pepper flakes
½
cucharadita
1 taza caldo (vegetable)
caldo
1
taza
vegetable

METODÓ

Wash, dry, and rough chop (removing large stems) one bundle of kale. Peel and thinly slice 2 shallots. Peel and mince 4 cloves of garlic. Prepare shaved brussels sprouts by trimming off and discarding the end, slice sprouts in half, then thinly slice each half into shavings similar to cabbage for coleslaw. Heat 2 tablespoons of coconut oil in a large fry pan or wok. Add shallot and garlic and saute until soft, without browning. Add brussels sprouts, stirring continuously for about 10 minutes. Add kale and continue to stir mixture while kale wilts. Season with a teaspoon of sea salt, cracked black pepper to taste, and 1/2 teaspoon red pepper flakes. Pour 1 cup of vegetable stock over kale, stir, and cover for 5 minutes. Uncover, continue to saute until most of the liquid is evaporated. Serve warm.

Tiempo de preparacion
20 min
Tiempo de cocinar
20 min
Sirve:
6
Nutrition Information

Yum Ratings

😫😟😐😀😍 “I love the kick of the red pepper flakes!” —Heidi, a grown up
😫😟😐😀😍 “I don't eat kale, but I went back for seconds of this dish!” —Brink, a grown up
😫😟😐😀😍 “Brussels are my new favorite veggie!” —Mac, age 14
😫😟😐😀😍 “It would be awesome with some bacon, too!” —Sandra, a grown up