KGB: Killer Green Brussels

It's Brussels Sprout season for us right now, so I've been on a mission to try and find new ways to cook these little killer green orbs of goodness. Usually I chop in half and roast in the oven with butter and salt - making sure to include plenty of torn-off leaves for B. Sprout "chips". As good as they are that way, they have been getting a little boring.
Recently I saw a couple recipe ideas on Pinterest for shredded B. Sprout salads, and decided to try something different with a shredded version. This is where the food processor is very necessary - there is no way I would do this without one, that is way too much slicing, and those little buggers aren't that easy to handle.

1 lb (ish) Brussels Sprouts
2-3 handfuls Kale (ribs removed, torn, washed, and soaked in a water/ACV*/salt solution)
1/4 - 1/2 red onion, thinly sliced
dash sugar/salt/freshly ground pepper
1-2 T salted butter
1 t olive oil

Shred B. Sprouts in food processor with slicer attachment. Heat butter & olive oil in skillet on med. high heat, add onion & saute for a few minutes. Do not brown. Add kale and B. Sprouts, sugar, salt & pepper, and leave on heat without stirring for a few minutes at at time to wilt and brown. Caramelization is the goal - do not overcook the veggies, as you don't want sogginess!
The secret ingredients are ACV (do not rinse the solution from the kale before adding to pan) and a dash of sugar to aid in caramelization.
Chardonnay was amazing with this - we had 14 Hands, which was a really unusual-tasting Chardonnay; not oaky at all but a little sweeter than expected. Not sure if I'll buy it again but it did end up going really well with the greens.

*ACV - I used Bragg's apple cider vinegar