Kale & Brussels Sprouts Hash With Bacon & Toasted Walnuts

Shred the vegetables into paper-thin slices in advance, which will save a lot of time when making this quick hash. You can also prepare the sprouts on a mandolin if you prefer. The greens should be slightly softened but not cooked down too much - they should still have some chew. You can make this vegetarian by omitting the bacon and using olive oil instead of the bacon fat, and vegetable broth instead of chicken broth. 

Ingredients:

• 3 slices thick-cut bacon, cut into 1/2-inch strips
• 1/4 cup thinly sliced shallots
• 1 1/2 teaspoons minced garlic
• 1/2 cup low-sodium chicken or vegetable broth
• 1 pound Brussels sprouts, ends trimmed and thinly sliced
• 1 large bunch lacinato (dino) kale, ribs removed and cut into thin slices
• 1 cup toasted walnuts, broken into pieces
• Lemon juice, to taste
• Kosher salt and ground black pepper, to taste 

Instructions:

1. Instructions: Place the bacon in a large skillet. Place the skillet over medium heat and cook until the bacon is crisp and golden, 10-12 minutes. Remove the bacon with a slotted spoon and set aside.
2. Add the shallots and the garlic to the bacon fat in the pan and cook, stirring often, until the shallots are slightly softened, about 2-3 minutes. Add the broth, scraping up any browned bits on the bottom.
3. Add the Brussels sprouts and kale, and stir continuously until the greens are slightly wilted but still have some chew, about 3-5 minutes. Stir the bacon back into the mixture; add the walnuts and stir until incorporated. Season to taste with lemon juice, salt and pepper. Serve warm. 

Nutrition Information:

• Per serving: 206 calories, 11 g protein, 15 g carbohydrate, 14 g fat (2 g saturated), 3 mg cholesterol, 96 mg sodium, 5 g fiber.