Ingredient

• 1 pound brussels sprouts, shredded
• 1 pound lacinato kale, shredded
• 1/4 cup olive oil
• 2 shallots, halved lengthwise and thinly sliced crosswise (1/2 cup)
• 1 1/2 teaspoons coarse salt
• 1/8 teaspoon red-pepper flakes
• 2 tablespoons champagne vinegar

• Step 1

  Trim ends of brussels sprouts and shred in the bowl of a food processor.

• Step 2

  Trim kale, removing thick center stems, and shred.

• Step 3

  Heat oil in a large straight-sided saute pan over medium-high heat. When oil shimmers, add shallots and cook until shallots begin to soften and sweat, 1 minute.

• Step 4

  Add brussels sprouts, kale, salt, and red-pepper flakes to pan and cook, stirring occasionally, until vegetables are wilted and tender, about 5 minutes. Stir in vinegar, remove from heat, and serve.