NOTE: picture stinks bc it’s from my cell, my hard drive is still crashed. Typing stinks cuz I’m on my cell.
Do you remember how NASTY brussel sprouts used to be? If your parents were like minea, they bought the frozen ones and just boiled them up! Blech! There are so many better ways to make them! My favorite way involves carmelizing them and adding a bit of cheese. I’ve also learned that cooking them with sausage and adding some horseradish cranberry sauce works wonderfully.
Since moving to the South, I’ve learned that some greens truely benefit from animal fat. Collards are one, and brussel sprouts really are another.
Awesome Brussel Sprouts
1″x1″x1″ cube of pork fat, chopped into ~6 pieces (local, cut from pork shoulder from West Wind Farms) (sub w olive oil or butter to make vegan/ vegetarian)
1/2 small onion diced (local, Colvin Family Farms)
3 clove garlic
2 c fresh brussel sprouts, halved
1 tsp+ ground mustard
1/2 c white wine (local Pot Blanc from Blue Ridge Winery in the Old City)
Optional 1/8 c of cheese (rec: asagio or bleu local-ish Kenny’s Farmhouse)
In skillet/pan over Medium High heat, add chopped pork fat (or other fat), onion, and garlic. Cook until onion goes translucent and starts to brown. Drop heat to medium, add brussel sprouts and cover. Let cook until sprouts start to tender (~4 min) and add mustard. Let cook until sprouts are almost done (should be bright green and starting to get tender). Deglaze with white wine.