This simple and quick-to-cook dish is a favorite side. Just a touch of salt, black pepper and balsamic vinegar, sautéed till done and served hot with lightly toasted artisan bread is a perfect meal on a nippy fall evening.
Brussels sprouts, halved if large, and par-cooked
a few cherry tomatoes (optional)
red onions, sliced thinly
black pepper, salt, balsamic vinegar as needed
1 Tbsp olive oil
To speed up the process on a weeknights, I cook the Brussels sprouts in the microwave; meanwhile, I chop the kale and onions and start sautéing them first in a hot pan with hot oil; then, when Brussels sprouts are done, simply drain and add them, cut side down, to the kale and onions, adjust balsamic vinegar and salt as desired and allow to brown.