Oh kale, how I love you so. I don’t work much with Brussels Sprouts, although I’d been really anxious too. This dish is truly addictive and it’s a healthy, filling meal that’s pretty simple to make!
1 lb Brussels Sprouts, sliced thin (about 9 or 10 cups)
1 bunch green kale, sliced thin (about 5 cups)
1 bunch red kale, sliced thin (about 5 cups)
1 1/2 cups shredded carrots
1/2 cup chopped raw almonds
1/4 cup lemon juice
1/4 cup olive oil plus 2 tbsp
3 tbsp Dijon mustard
2 tbsp white wine
3 cloves garlic, minced
1 tsp sea salt
1/4 tsp black pepper
- Over medium heat, cook 2 tbsp oil with garlic for 1 minute
- Add Brussels sprouts and cook for 1 minute
- Add white wine and cook for another 2 minutes, stirring continuously
- Meanwhile, toss together kale and carrots
- When sprouts are cooked, add to kale mix
- Whisk together remaining oil, lemon juice, Dijon mustard, salt and pepper
- Add oil mix to kale and sprouts and mix together
(they’re so cute!)
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This look so good! I love both brussels sprouts and kale. I’ve never seen red kale before, but maybe I just haven’t been looking hard enough. I’ll have to see if I can find some so I can make this!
Your directions say “Meanwhile, toss together kale, carrots and cheese” however there is no cheese given in the ingredients?
Please clarify.
Thanks.
Sorry for the delay-we were in the process of moving! I’m glad you caught this-we made this recipe before we went vegan, when we used to use Parmesan cheese. After making the transition to vegan, we edited the recipe to remove the cheese, but it looks as though we forgot to remove the cheese form the instructions. Thanks for pointing it out!