Nutritional Wisdom with Carly Pollack

Vegetables with Prosciutto and Hazelnuts

I Quit Sugar

1 cup broccoli, cut into florets
1 cup Brussels sprouts, trimmed and halved
3-4 leaves purple kale, stems removed, leaves chopped
1/2 medium lemon
1 tbsp coconut oil
2 oz prosciutto, chopped
1/4 large onion, chopped
1 clove garlic, chopped
1/4 cup hazelnuts, roasted, chopped
1/4 cup chicken stock

Steam broccoli using half of a cup of water for 5 to 7 minutes. Repeat with sprouts, then kale. Remove rind from lemon with a zester, cut into long thin strips (or grate finely). Squeeze juice from lemon (you will need 2 tablespoons of juice). Heat oil in a large saute' pan over medium heat; cook prosciutto, stirring, for 2 minutes or until crisp. Remove with a slotted spoon and drain on paper towel. Reduce heat to medium-low, cook onion, stirring, for 10 minutes or until very soft. Add garlic, stir for 2 minutes. Add vegetables, lemon rind and nuts, cook, stirring, for 5 minutes until combined. Increase heat to high, add stock and juice. Allow to simmer for 1 minute or until vegetables are tender. Season to taste with salt and pepper.

2-3 Servings