Sauté the sliced shallots in olive oil and remove once they begin to look translucent (remove from heat).

Sauté the thinly slice the brussel sprouts for about 3 minutes, then add the shallots back in and finish cooking the brussel sprouts.

In another pan, slowly wilt the kale with olive oil. Add the cooked brussels into a bowl with the wilted kale.

Toss together then plate. Top with pomegranates, shaved Parmesan, lemon juice and Stacy’s^® pita chips. Add salt and pepper.