Let’s Talk Brussel Sprouts

Yeah, I know, not a lot of folks care for vegetables. I might have mention earlier that I wasn’t fan as a kid, mainly because of the way that my mother cooked certain dishes. As I’ve learned over the years of cooking for myself and my husband, go ahead and revisit some things that you thought  you didn’t like.

The first time that my husband took me to visit with his family, my future sister-in-law made a lovely meal for all of us, a table groaning with food. There was a very large bowl of some sort of green leafy vegetable that both DH and I looked at questioningly.  “What’s that?” he whispered to me, “just try a little bit of everything to be polite”, I answered.

WOW! That was super, what is it? Brussel Sprouts, really?

Here’s what she taught me.

The Family’s Brussel Sprouts

use a small paring knife to take out the core

it’s not that difficult, just tedious

looks good!

I take out the yellow core, it’s bitter to us

simply unfold the leaves and seperate them

wash the leaves in a colander

I suppose it’s not really a recipe so much as a technique.

With a small paring knife, cut out the core and discard, along with any outer leaves that are blemished

Separate the leaves by simply unfolding the little orbs, placing them into a colander

Wash the leaves thoroughly, but don’t shake off all of the water, leave some to help with the cooking process

Heat a large skillet or Wok over med-high heat

Add 2-3 tbsp. of Olive Oil, heat just `til you see wisps of smoke

Sauté as much fresh minced Garlic as your family likes (we like A LOT)

Add in the leaves and sauté briefly, just to a crisp-tender

Season to taste with salt and pepper or maybe a pinch of Red Pepper Flakes for a kick if you like

Serve warm

Enjoy!

Tagged: Brussel Sprouts, Garlic, Olive Oil, Pescatarian Dishes, Recipes, Vegetables, Vegetarian Dishes