For vinaigrette, whisk together honey and balsamic vinegar. Slowly whisk in 2 tablespoons olive oil. Set aside.
An easy side salad is just minutes away. Sauté Brussels sprouts, onions, and kale and top with red grapes and a homemade vinaigrette.
Servings and Ingredients
|1 tbsp. Hy-Vee honey|
|1 tbsp. white balsamic vinegar|
|3 tbsp. Gustare Vita extra-virgin olive oil, divided|
|12 oz. Hy-Vee Short Cuts Brussels sprouts|
|½ c. yellow onion, chopped|
|10 c. kale leaves, stems removed, lightly packed|
|2 to 3 Tbsp. water|
|1 c. small red seedless grapes|
|⅓ c. Hy-Vee pecan halves, toasted|
|⅓ c. Hy-Vee dried cranberries|
|Hy-Vee ground black pepper|
|Parmigiano-Reggiano cheese, shaved, for garnish|
Things To Grab
- Small bowl
- Large skillet
Heat remaining 1 tablespoon oil in a large skillet over medium heat. Add Brussels sprouts and onion. Cook for 5 minutes or until Brussels sprouts begin to caramelize, stirring occasionally.
Add kale in batches, stirring constantly. Add just enough water to wilt the kale. Cook and stir for 3 to 5 minutes or until Brussels sprouts are tender. Stir in grapes, pecans, dried cranberries, and vinaigrette. Cook and stir for 1 minute more. Season to taste with salt and pepper. Garnish with cheese, if desired. Serve warm.
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 0mg
- Sodium: 40mg
- Total Carbohydrates: 37g
- Protein: 6g
Hy-Vee Seasons November 2020