Monday, November 1, 2010

RECIPE: Skillet Brussels Sprout

Adapted from Lidia’s Family Table
Yield: 4-6 portions

1½ pounds fresh Brussels sprouts
3 Tbsp. extra-virgin olive oil
4 plump garlic cloves, peeled and sliced (about 3 Tbsp.)
¼ tsp. dried red pepper flakes

1. Rinse and drain the sprouts. Working over a big bowl with a sharp paring knife, cut off (and discard) ¼ inch or so of the base of each sprout, freeing the outer leaves. Slice out what’s left of the tiny core and discard. Begin peeling off the outmost leaves, discarding only wilted or blemished leaves; drop all of the fresh dark-green leaves into the bowl. When you reach the tines ones that can’t be pulled apart, cut them into slivers and put them in the bowl.

2. Put the oil and garlic in the skillet and set over medium heat. Let the garlic cook and caramelize lightly for 4 minutes or so, shaking the pan now and then.

3. Dump in the sprout leaves, shake the pan to spread them out; sprinkle the dried peppers and salt all over. Cover the skillet and let the leaves cook and wilt for 4-5 minutes, giving the pan an
occasional shake.

4. Uncover and turn the sprouts will with a big spoon or tongs. The leaves should be sizzling but not browning – lower the heat if necessary. Cover the pan again. Cooking another 4-5 minutes until the leaves are soft, greatly reduced in volume, but still green and glistening.

NOTES: Adjust olive oil, garlic and red pepper to your own taste and to suit the amount of Brussels Sprouts you’re cooking. This is a great dish for people who don’t think they like Brussels Sprouts – they’re milder than whole sprouts and almost sweet.

Submitted by Lisa Bretherick

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