Brussels sprouts with kale, apples and sherry vinaigrette is the answer to every “why do I have to eat these f’ing things” prayer there ever was. And they are side dish #3 this month – and if you were planning on making boiled ones or even roasted ones, you should scrap that right now and try these. Even if you don’t have the kale (the original recipe does not include kale), throw this together without it…you will be thanking me that you did. Most of what else is in here you likely have in your kitchen already, so now is the perfect opportunity to try this stunner for Thursday’s feast.
Caramelized brussels sprouts, kale and apples with sherry vinaigrette - adapted from The Voltaggio brothers
- Kosher salt
- 2 pounds Brussels sprouts cut in half
- one large bunch of kale trimmed and julienned
- 8 ounces double-smoked bacon cut into 1-inch pieces
- 1 medium yellow onion thinly sliced
- 3 tablespoons butter
- 2 green apples peeled and cut into chunks
- 3 fresh thyme sprigs
- Freshly ground black pepper
- 1/4 cup of canola oil
- 1/2 cup of extra-virgin olive oil
- 3 1/2 ounces sherry vinegar
- 2 tablespoons Dijon mustard
- Salt and freshly ground black pepper
In a large pan over medium-high heat, add the cut up bacon and cook until crispy and the bacon gives off most of it's fat and remove the bacon from pan with a slotted spoon. Add the onions to the pan and lightly salt and cook until caramelized and sweet. Add two tablespoons of the butter, and when it melts, add the apple chunks and thyme sprigs. Toss to coat and cook for about two minutes and add some pepper. Add the Brussels sprouts and kale. Season with salt and pepper, and cook until the sprouts and saute about five minutes, stirring occasionally. Add about 1/4 cup of water and the last tablespoon of butter, cover and steam for about five minutes. Remove the lid and continue cooking until the water is evaporated and the brussels sprouts and the kale are soft and caramelized. Remove the thyme sprigs and discard. Drizzle half the Sherry-Dijon Vinaigrette onto the sprouts and toss. Serve the remaining vinaigrette alongside the sprouts.
To make the sherry vinaigrette
Whisk all ingredients together and season with salt and pepper.
Drizzle sprouts with 2/3 of the vinaigrette and save the rest to pass at the table.