Caramelized 
Brussels Sprouts and Kale With Crispy Capers

By danyell923

Ingredients

• 5 tablespoons olive oil
• 1/4 cup drained capers, patted dry
• 2 pounds Brussels sprouts, thinly sliced
• 1/2 red onion, thinly sliced
• Kosher salt and black pepper
• 8 cups baby kale (5 ounces)
• 1/4 cup fresh lemon juice
• 1 fresh long red pepper, thinly sliced
• 1/2 cup freshly grated Parmesan, plus more for garnishing

Details

Servings 8
Preparation time 30mins
Cooking time 30mins
Adapted from realsimple.com

Preparation

Step 1

DIRECTIONS

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.

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.

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.

4. Serve warm or at room temperature.

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