• 38 Ratings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Trim ends of brussels sprouts and shred in the bowl of a food processor.

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  • Trim kale, removing thick center stems, and shred.

  • Heat oil in a large straight-sided saute pan over medium-high heat. When oil shimmers, add shallots and cook until shallots begin to soften and sweat, 1 minute.

  • Add brussels sprouts, kale, salt, and red-pepper flakes to pan and cook, stirring occasionally, until vegetables are wilted and tender, about 5 minutes. Stir in vinegar, remove from heat, and serve.

Reviews

38 Ratings
  • 5 star values: 6
  • 4 star values: 16
  • 3 star values: 14
  • 2 star values: 2
  • 1 star values: 0