If Kale and Brussels Sprouts had a baby and then invited Fennel over for a visit then they all hung out on this cute white plate. I would call it your next best side dish - OH WAIT! That’s exactly what this is - let me introduce you to your new FAV dish. Warm Kale Brussels Sprouts and Fennel Salad
You’re Welcome :)
Warm Kale Brussels Sprouts and Fennel Salad
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 6
Author: Mary Mammoliti | Kitchen Confession
INGREDIENTS
2 shallots, peeled and thinly sliced
3 tablespoons olive oil, divided
1 pound brussels sprouts, trimmed and sliced thinly
1 bunch of kale leaves, removed from stems and thinly slice into ribbons
1 bulb fresh fennel, thinly sliced
salt and pepper, to taste
1 teaspoon red pepper chili flakes
Juice from half of a lemon
INSTRUCTIONS
Hold the Brussels sprout from the stem end and thinly slice discard the stem end.
Heat 2 tablespoons of olive oil in a large nonstick pan over medium heat. Add the shallots and cook, stirring occasionally, until soft, 4 to 5 minutes.
Add the Brussels sprouts, kale and remaining tablespoon of olive oil and sauté until tender, 3 to 4 minutes.
Stir in the fennel and continue to cook for 2 minutes. Taste and season with salt, pepper,chili flakes, and the juice of 1/2 a lemon.
Transfer to a serving dish and enjoy.
