1/4 pound thinly sliced hard salami, cut into 1/4-inch strips
1-1/2 teaspoons olive oil
2 tablespoons butter
2 pounds fresh Brussels sprouts, thinly sliced
2 cups shredded fresh kale
1 large onion, finely chopped
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1/4 teaspoon coarsely ground pepper
1 garlic clove, minced
1/2 cup chicken broth
1/2 cup chopped walnuts
1 tablespoon balsamic vinegar
In a Dutch oven, cook and stir salami in oil over medium-high heat until crisp, 3-5 minutes. Remove to paper towels with a slotted spoon; reserve drippings in pan.
Add butter to drippings; heat over medium-high heat. Add Brussels sprouts, kale, onion, salt, cayenne and black pepper; cook and stir until vegetables are crisp-tender. Add garlic; cook 1 minute longer.
Stir in the broth; bring to a boil. Reduce heat; cover and cook until Brussels sprouts are tender, 4-5 minutes. Stir in walnuts and vinegar. Serve with salami strips.