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Side Dish
American
4 - 6 servings
5 minutes
15 minutes
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 cup sliced leeks
2 cloves Melissa’s Peeled Garlic, minced
1 (10 ounces) package Melissa’s Baby Brussels Sprouts, rinsed, trimmed, then halved
1 fresh yellow bell pepper, stem and seeds removed, sliced thin
Sea salt and freshly ground pepper to taste
3 cups (about 4 ounces) Melissa’s Kale Sprouts, rinsed, ends trimmed
1 fresh lemon
In a sauté pan over medium heat, heat the olive oil and melt the butter. Add the leeks and garlic and sauté for 3 minutes. Next add the Brussels sprouts, bell pepper, and season with the salt and pepper. Sauté for 3-5 minutes or until slightly softened. Add the kale sprouts and sauté until slightly wilted but still crisp, about 2-3 minutes.
Remove from the heat, cut the lemon in half and squeeze the juice into the pan. Give the veggies a stir, check the seasoning and serve.
