Brussels Sprouts & Kale Saute

• 1/4 pound thinly sliced hard salami, cut into 1/4-inch strips
• 1-1/2 teaspoons olive oil
• 2 tablespoons butter
• 2 pounds fresh Brussels sprouts, thinly sliced
• 2 cups shredded fresh kale
• 1 large onion, finely chopped
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon coarsely ground pepper
• 1 garlic clove, minced
• 1/2 cup chicken broth
• 1/2 cup chopped walnuts
• 1 tablespoon balsamic vinegar

1. 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.
2. 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.
3. 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.

hard salami, olive oil, butter, brussels sprouts, fresh kale, onion, kosher salt, cayenne pepper, ground pepper, garlic, chicken broth, walnuts, balsamic vinegar

Taken from www.tasteofhome.com/recipes/brussels-sprouts-kale-saute/ (may not work)