Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Shred the
Brussels Sprouts (2 cups)
. Shred the
Kale (2 cups)
.
Step 2
Toast
Walnuts (1/2 cup)
at 350 degrees F (180 degrees C) in an oven until lightly toasted. Set aside.
Step 3
Add
Unsalted Butter (1 Tbsp)
and
Onions (1/2 cup)
to a small skillet and sauté until onion is golden brown, about 5 to 10 min. Transfer the onion to a food processor.
Step 4
Add
Just Jan’s® Tangerine Marmalade (3 Tbsp)
and
Olive Oil (2 Tbsp)
and process until creamy. Add
Salt (to taste)
and
Ground Black Pepper (to taste)
. Set aside.
Step 5
Use the sauté pan used for the onion. Add a bit more olive oil and lightly saute the brussels sprouts and the kale for 1 to 2 minutes until they turn bright green. Remove from the heat.
Step 6
Toss together the vegetables,
Parmesan Cheese (1/4 cup)
,
Shredded Chicken (1 cup)
, walnuts and dressing. Serve warm or cold.
Rate & Review
{{id}}
Tags
VIEW MORE TAGS VIEW LESS TAGSGrilled Shrimp with Muscadine Grape Glaze
I Can't Believe It's Not Pork
Blood Orange Martini with Strawberry
Fig and Balsamic Chicken
Chocolate Raspberry Cooler Cake
Chocolate PB&J Whoopie Pies
Just Jan's Oat Bars
Creme Fraiche Cheesecake with Key Lime Curd
Simple Salad with Fig and Mustard Dressing
Classic Lemon Meringue Pie
Meyer Lemon Bars
Mango Chipotle Wings
Rum Punch
Organic Strawberry Rhubarb Collins
Muscadine Grape Jalapeno Martini
Cheddar Herb Popovers
Recommended Recipes
{{name}}