Makes:
4 - 6 servings
Utensil:
Saladmaster Food Processor
10" Chef's Gourmet Skillet
small mixing bowl
Contributed By:
Cathy Vogt
Professional Natural Foods Chef & Board Certified Health Coach
Ingredients
Recipe Description:
Shredded Brussels sprouts and kale pair together in this easy and elegant side dish. Top off the dish with goat cheese chevre and toasted chopped walnuts.
1⁄4
cup
walnuts, processed, use Cone #3
(29
g)
1⁄2
onion, julienned, use Cone #2
2
cloves garlic, shredded, use Cone #1
1⁄2
pound
Brussels sprouts, trimmed, processed, use Cone #3
(287
g)
salt and pepper to taste
1⁄2
large head
kale, stems removed, chopped
3
ounces
goat cheese, chevre
(85
g)
Directions:
- Preheat skillet on medium heat. When water sprinkled on skillet skitters and dissipates, approximately 5 minutes, add walnuts and toast for 3 - 5 minutes until lightly browned and fragrant. Shake skillet occasionally to evenly brown. Remove walnuts and place in bowl; set aside.
- Add onions to skillet and sauté approximately 5 minutes, stirring occasionally, until onions start to brown and become soft; onions may stick a little bit but this is fine. Add garlic and stir to combine. Sauté for approximately 2 more minutes.
- Add Brussels sprouts, stir together with onion and garlic, salt and pepper to taste and sauté for another 2 - 3 minutes.
- Add kale and cover. When Vapo-Valve™ clicks reduce heat to low and cook for an additional 3 - 5 minutes.
- Remove cover and add small teaspoons of goat cheese to top of mixture. Re-cover skillet and cook for an additional 1 - 2 minutes until goat cheese becomes softened. Top with chopped toasted walnuts and serve.
Tips:
- This recipe makes a lovely vegetarian entree served on top of quinoa pilaf.
- Serve with a simple piece of baked or broiled fish.
Directions
Tips
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