Courtesy of Jennifer Iserloh

This tasty mix of Brussels sprouts and Kalettes (a Brussels/kale hybrid) makes the perfect side dish to your favorite protein like roast chicken or baked fish. If you can’t find pine nuts or want a more budget friendly option, use 2 tablespoons chopped almonds.

serves 4

2 tablespoons coconut oil or extra virgin olive oil
1 6-ounce bag of kalettes or kale sprouts
1 pint Brussels sprouts, cut in half
1/2 teaspoon salt
2 tablespoons balsamic vinegar
2 tablespoons Kalamata olives
2 tablespoons pine nuts

Warm the oil in a large skillet over medium-low heat. Add the kalettes and Brussels sprouts and sprinkle with the salt. Cover and cook 8-10 minutes, stirring occasionally until the Brussels sprouts and kalettes are golden brown and tender. Add the vinegar and olives, stir well. Sprinkle with the pine nuts and serve immediately.

Nutritional Stats Per Serving (about 1 1/4 cups): 166 calories, 6 g protein, 16 g carbohydrates, 10 g fat (6 g saturated), 0 mg cholesterol, 6 g fiber, 362 mg sodium 5 g sugar.

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