When you can't decide between cooked greens or cold salad with dinner. This is a great mix of supper foods to bulk up on all those pesky greens we're supposed to consume every day with enough flavor, I didn't need dressing.

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Recipe Summary

prep:
10 mins
cook:
7 mins
total:
17 mins
Servings:
4
Yield:
servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat bacon grease in a skillet over medium-high heat; saute Brussels sprouts and garlic until sprouts are slightly wilted and garlic is fragrant, 2 to 3 minutes. Add chard and saute until slightly wilted, about 5 minutes. Remove skillet from heat.

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  • Mix Brussels sprouts mixture and kale together in a bowl. Add carrot, Romano cheese, green onions, and hemp seeds and mix well.

Cook's Note:

The Kale I used was fresh and tender, thus it didn't need to be cooked to be chewable. This recipe is a starting off point for changing up the usual boring cold salad and adding more variety of greens into your diet. Mustard greens, arugula, collards and more could be substituted. Also, the hemp seed adds a nutty flavor, protein and texture; this could also be achieved with beans, or nuts of your choosing.

Nutrition Facts

323 calories; protein 22.6g 45% DV; carbohydrates 23.2g 8% DV; fat 17.9g 28% DV; cholesterol 30.9mg 10% DV; sodium 549.1mg 22% DV. Full Nutrition