Lightly Flavored Brussels Sprouts
Post date
Friday, January 8, 2010 - 20:16
Serves/Makes/Yields
1
Recipe Description
Like broccoli and kale, Brussels sprouts are cooked when the green gets a little darker and glossy, and the white powdery residue disappears.
Ingredients
1 cup chopped onions
2-4 cloves garlic, minced
3 slices of hickory smoked "ham", coursely chopped
5 Brussels sprouts, halved
1 tablespoon olive oil
salt and pepper to taste
Preparation
- Heat a medium frying pan.
- Once it's hot enough, oil the pan and add the onions.
- Pour the garlic over the "bed" of onions, and saute.
- Once the garlic and onions have been combined, add the "ham" and Brussels sprouts.
- Salt and pepper to taste (I used about 1.5 teaspoon of salt and a few grinds of pepper.)
- Brown the Brussels sprouts until there's some golden-brown specks on it. HINT: (You don't want to over-cook Brussels sprouts because then it gets a sulfur-y taste to it)
- Add just a SPLASH of water (less than a 4 Tablespoons at most), lower heat, and cover with a lid to steam.
- When there's just a tiny bit of liquid left in the pan, cook on high to burn off the moisture, lower to medium heat and saute a little more (do a fancy flip if you can so the sprouts can breathe) to burn off moisture.
- Serve immediately over a bed of rice, pasta, quinoa, or couscous.
- Like broccoli and kale, Brussels sprouts are cooked when the green gets a little darker and glossy, and the white powdery residue disappears.
Type of Meal