Ingredients
1/4 pound thinly sliced hard salami, cut into 1/4-inch strips1-1/2 teaspoons olive oil2 tablespoons butter2 pounds fresh Brussels sprouts, thinly sliced2 cups shredded fresh kale1 large onion, finely chopped1/2 teaspoon kosher salt1/8 teaspoon cayenne pepper1/4 teaspoon coarsely ground pepper1 garlic clove, minced1/2 cup chicken broth1/2 cup chopped walnuts1 tablespoon balsamic vinegar
Preparation
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.
