Say goodbye to sad, limp greens. A quick sauté of Brussels sprouts and baby kale keeps the veggies bright and fresh, and cooking them on the stove will save you oven space on Thanksgiving Day. Prepping for the big meal in advance? Slice the Brussels sprouts, onion, and long red pepper (if you can’t find one, substitute a Serrano) a few days prior, and refrigerate in airtight containers. If you have a food processor, take advantage of its slicing blade—it makes quick work of the sprouts. And don’t skip the capers—frying them in olive oil makes them deliciously crisp, and adds a briny flavor to the final dish.
5 tablespoons olive oil
¼ cup drained capers, patted dry
2 pounds Brussels sprouts, thinly sliced
½ red onion, thinly sliced
Kosher salt and black pepper
8 cups baby kale (5 ounces)
¼ cup fresh lemon juice
1 fresh long red pepper, thinly sliced
½ cup freshly grated Parmesan, plus more for garnishing
Fat 10g (2 g saturated fat)
How to Make It
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.
Serve warm or at room temperature.
Make-Ahead: Slice the vegetables and refrigerate in airtight containers for up to 2 days.
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