Sauteed Kale and Brussels Sprouts with Bacon / Lucy Beni / Katie Workman /
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Sauteed Kale and Brussels Sprouts with Bacon

Two of my favorite vegetables, bound together in love and bacon.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Side Dish
Cuisine: American
Servings: 6 People
Calories: 88kcal
Author: Katie Workman


  • 1 tablespoons olive oil
  • 1 pound Brussels sprouts trimmed and halved or quartered if large
  • 2 teaspoons minced garlic
  • ½ teaspoons red pepper flakes or to taste
  • Kosher salt and freshly ground pepper to taste
  • 2 bunches kale tough stems discarded, leaves torn into small pieces (about 8 cups)
  • ¼ cup crumbled cooked bacon
  • ½ cup chicken broth


  • In a large pot, heat the olive oil over high heat.  Add the Brussels sprouts and cook, letting them sit for a bit in between stirs, so the outsides brown up nicely in spots, about 4 minutes.  Reduce the heat to medium, add the garlic and saute until it colors slightly, about 1 minute.  Stir in the red pepper flakes, and season with salt and pepper. Add the kale, you may have to do this in batches, letting it cook down a bit before you can add more.  Stir in half of the bacon.
  • Add the broth and cover the pot, removing the lid and giving it a stir every minute or so co it cooks evenly.  Cook until the kale is nicely wilted but not fully deflated, about 5 minutes.  Taste and adjust seasonings.
  • Turn onto a serving platter, sprinkle over the rest of the bacon, and serve.


Calories: 88kcal | Carbohydrates: 9g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 182mg | Potassium: 427mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2518IU | Vitamin C: 89mg | Calcium: 62mg | Iron: 1mg