Ingredients:
¼ lb. thinly sliced hard salami, cut into ¼ in. strips
1 ½ tsp. Olive oil
2 Tbsp. butter
2 lbs. fresh Brussels sprouts, thinly sliced
2 cups shredded fresh kale
1 large onion, finely chopped
½ tsp. kosher salt
1/8 tsp. cayenne pepper
¼ tsp. coarsely ground pepper
1 garlic clove minced
½ cup chicken broth
½ cup chopped walnuts
1 Tbsp. balsamic vinegar
Directions:
In a Dutch oven or large skillet, cook and stir salami in oil over medium-high heat for 3-5 minutes or until crisp. Remove to paper towels with a slotted spoon; reserve dipping’s in pan.
Add butter to drippings; heat, add brussels sprouts, kale, onion, salt and peppers; cook and stir until vegetables and crisp-tender. Add garlic; cook 1 minute
Stir in the broth; bring to a boil. Reduce heat; cover and cook 4-5 minutes or until brussels sprouts are tender. Stir in walnuts and vinegar. Serve with salami strips