Caramelized 
Brussels Sprouts and Kale With Crispy Capers

brussels-sprouts-kale-capers
Photo by David Meredith
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  • Serves 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 160 calories
    • Fat 10 g (2 g saturated fat)
    • Cholesterol 5 mg
    • Sodium 600 mg
    • Protein 7 g
    • Carbohydrate 14 g
    • Sugar 3 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 131 mg

Heat 1 tablespoon of the oil in a large skillet. Add the capers and cook over moderate heat, stirring, until golden and crisp, 1 to 2 minutes. Transfer the capers to a paper towel–lined plate.

Add 2 tablespoons of the oil, half the Brussels sprouts, and half the onion to the skillet. Season with ½ teaspoon salt and ⅛ teaspoon black pepper. Cook over moderate heat, stirring, until crisp-tender, about 5 minutes. Transfer to a large plate. Repeat with the remaining 2 tablespoons of oil, Brussels sprouts, and onion.

Return all the Brussels sprouts to the skillet and stir in the kale, lemon juice, red pepper, and Parmesan. Season with ½ teaspoon salt and stir to combine. Transfer to 
 a serving platter and 
garnish with the capers and more Parmesan.

Ingredients

  1. Check 5 tablespoons olive oil
  2. Check ¼ cup drained capers, patted dry
  3. Check 2 pounds Brussels sprouts, thinly sliced
  4. Check ½ red onion, thinly sliced
  5. Check Kosher salt and black pepper
  6. Check 8 cups baby kale (5 ounces)
  7. Check ¼ cup fresh lemon juice
  8. Check 1 fresh long red pepper, thinly sliced
  9. Check ½ cup freshly grated Parmesan, plus more for garnishing

Directions

  1. Heat 1 tablespoon of the oil in a large skillet. Add the capers and cook over moderate heat, stirring, until golden and crisp, 1 to 2 minutes. Transfer the capers to a paper towel–lined plate.
  2. Add 2 tablespoons of the oil, half the Brussels sprouts, and half the onion to the skillet. Season with ½ teaspoon salt and ⅛ teaspoon black pepper. Cook over moderate heat, stirring, until crisp-tender, about 5 minutes. Transfer to a large plate. Repeat with the remaining 2 tablespoons of oil, Brussels sprouts, and onion.
  3. Return all the Brussels sprouts to the skillet and stir in the kale, lemon juice, red pepper, and Parmesan. Season with ½ teaspoon salt and stir to combine. Transfer to 
 a serving platter and 
garnish with the capers and more Parmesan.
  4. Serve warm or at room temperature.


Make-Ahead: Slice the vegetables and refrigerate in airtight containers for up to 2 days.