Brussels Sprout Kale Salad

Brussels Sprout Kale Salad

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2 tsp extra virgin olive oil
2 cloves garlic, finely minced
8 oz brussels sprouts, thinly sliced
4 oz kale, stems removed, roughly chopped
1 tbsp butter
1 tsp herbes de provence
1/2 tsp garlic salt
salt and pepper to taste
optional toppings:
shredded cheese, slivered almonds, cranberries


Heat a large skilled over medium heat and add olive oil. Add the garlic and sauté until fragrant, 30-60 seconds. Add sliced brussels sprouts and stir occasionally until slightly tender, about 5-6 minutes. Add kale and stir occasionally until lightly browned, 3-5 minutes. Stir in the butter, herbes de provence, and garlic salt until butter is melted and well combined. Remove from burner and season with salt and pepper to taste. Top with your choice of toppings and serve.

Ellena's Notes

Natalie loves brussels sprouts, consequently so do her kids. It wasn’t until the past couple of years that I have cooked with fresh brussels sprouts, it’s always been from frozen. But, Natalie convinced me one night with a batch of fresh brussels sprouts that it is the only way to go! Now Mike and I have them almost every week! At the same time, I am always trying to find a new way to enjoy vegetables, as they can get boring. This recipe was given to me to try and I have to say, it is a WINNER WINNER, CHICKEN DINNER!!! It is super easy to prepare, and other than the fresh veggies, I always have these ingredients on hand. You can switch out the herbes de provence for your favorite, that is just my go-to dried herb of choice. Natalie also doesn’t like cheese, so I separate some out for her before sprinkling, and she said it is delicious! I hope you enjoy it as much as we have!

This side dish will pair with almost anything! Because of the earthy green crunch, I prefer something equally crisp, so I grab some of our Pinot Grigio. But, depending on your main dish, you may want to change to our Tempranillo, or Mike’s Reserve Red.

Eat Simple, Eat Well, Ellena