Hands-On Time
30 Mins
Total Time
30 Mins
Serves 8

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

Serve warm or at room temperature.

Chef's Notes


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

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