I know kale is not everyone’s favourite vegetable much less Brussel sprouts, but this dish can convert the non-believers and help everyone find their kale and sprout love!
When sprouts are sauteed or roasted until golden brown they taste slightly sweet and have a more ‘nuttier’ flavour which I love. Long gone are the days now of boiled, mushy sprouts only served at Christmas. I love serving this as a side dish or enjoying it as a lunch with a poached egg on top.
Brussel sprouts are from the same family as broccoli, cauliflower and cabbage, known collectively as cruciferous vegetables. Brussel sprouts are an excellent source of vitamin K which helps keeps our bones in tip-top condition. Vitamin K also helps with fighting inflammation in the body and blood clotting.
Serves 2 as a main / 4 as a side
-3 Tbsp. sliced almonds
-3 tsp. olive oil
-8 large Brussel sprouts, bottom trimmed and outer leaves removed & finely sliced
-200g kale, washed, tough stems removed and shredded
-1 large garlic clove, peeled & thinly sliced
-salt to taste
How To Make
First, toast the almonds by placing them in a large frying pan over a medium heat. Move the almonds around every now & then to prevent burning. Once browned, put the almonds in a bowl and set aside.
Put the pan back over the heat and add the oil.
Once the oil is warm, add the shredded sprouts and cook for about 7-8 minutes until starting to brown. Stir the sprouts often, this will prevent them burning but also will help the slices break up, making the leaves ‘shredded’.
Once the sprouts are golden brown, add the kale to the pan. Stir the kale and sprouts together and allow to cook until the kale is wilted, stirring often.
Add the sliced garlic for the last 2 minutes of cooking time and stir it through the vegetables. If the garlic burns it will become bitter, keep stirring whilst it cooks and becomes fragrant then remove from the heat.
Sprinkle over some salt to taste and mix it through.
Place the kale and sprouts in a serving dish and sprinkle over the toasted almonds.