Warm Brussel Sprouts with Kale

[pic to come]

I’ve made this twice this week for lunch. Its just as yummy as it is good for you…


  • a little Olive Oil (to grease pan) and some more for the dressing
  • a little Butter (to add to greased pan but its optional)
  • handful of Brussel Sprouts, chopped in half
  • handful of Kale, washed and chopped fine
  • 1/4 cup Cashews, chopped
  • 1/2 Lemon
  • 1 tsp Honey
  • 1 tsp Whole Grain Mustard
  • Salt/ Fresh Ground Pepper to taste


  1. Put a bit of olive oil in a pan. (I used my cast iron skillet). Turn heat to medium and add brussel sprouts, cut side down, and cook until they brown. Flip when they start to brown and cook a couple more minutes.
  2. Add kale in pan and cook for a minute or 2 with the brussels.
  3. When vegetables are done, put in a serving bowl.
  4. Put the cashews in the pan until they brown a bit and then add to bowl.
  5. Mix up the lemon juice, mustard and honey. Whisk in oil until emulsified.
  6. pour the dressing over the greens. Top with the toasted cashews.

+++++++ Next time try goat cheese? Dried fruit? ++++++++

Tags: CSA, Dinner, Side Dish, Vegetarian, Nuts, Vegan, Fall, Autumn


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