Friday, March 29, 2013

Kale Brussels Sprout Hash

Yesterday was the first day that actually felt like spring around here and I'm very excited!

So excited, in fact, that I got my butt off of the computer chair and went for a run outside in the sunshine.  Oh, it was soooo nice.  Now if only that last bit of snow would melt, it'll finally feel like the end of March again.

In case you can't tell, I'm completely fed up with the winter-like weather.  Like, so done with it.  I want it gone, and soon.  Maybe making springy food will help?

I already made Pineapple Salsa, but I think the warm weather could use another push.  Enter a Kale Brussels Sprout Hash.

To start with, this thing is so delicious.  That's what really matters, right?  It's light and fresh and will leave you feeling really energized in the best of ways.  So energized that maybe you'll feel like going for an after dinner/lunch walk out in the sunshine that Spring will hopefully be providing, like, every day. (Hear that, Spring?  You've gotta let all us energized people take a walk!)

And then there's the whole healthy part.  Pretty much everything on this blog is somewhat good for you, but this hash thing is really good for you.  It is mega healthy.  In all caps.  You've got kale, and brussels sprouts, and you could even add some bacon.  Ya know, for protein?

So, long story short... just make this.  It's tasty, it's healthy, and it will help you pretend it's spring even if Mother Nature doesn't quite want it to be yet.

Burssels Sprouts and Kale Hash

  • 4 slices thick-cut bacon (optional)
  • 1 1/2 pounds brussels sprouts, trimmed
  • 2 large bunches kale, stems and ribs removed
  • 2 medium shallots, thinly sliced
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons maple syrup
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/3 cup dried cranberries
  1. Halve the brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices.
  2. Cut the kale into thin ribbons (as in a chiffonade) by rolling up the kale leaves tightly, and slicing them horizontally into thin strips.
  3. Cut bacon (if using) into ½-inch strips and cook in a large skillet.   Cook for 5 to 7 minutes to render the fat then take bacon out and set aside.  Pour out bacon fat and replace with 2 tablespoons olive oil.  If you aren't using bacon, just heat olive oil over medium heat.
  4. Over medium-high heat, add shallots and sauté until soft and golden, about 10 minutes.  Sprinkle with coarse kosher salt and pepper. Add cider vinegar and maple syrup. Stir until brown and glazed, about 3 minutes.
  5. Add brussels sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add kale and sauté for another 5 minutes.
  6. Add bacon, cranberries, balsamic vinegar and toss to coat. Cook until balsamic has evaporated.
  7. Serves 4.

Revisited Recipe of the Day:

Mixed Grains with Kale and Apple

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