Water to cover plus an inch more, well salted
(allow 1/2 tablespoon table salt for 4 cups of water)
1 pound fresh Brussels sprouts, trimmed and gnarly outer leaves removed, Xs cut into the cores with the tip of a knife
1 tablespoon butter,
1 clove garlic, finely chopped (I might have used 2... I like garlic)
Juice of half a lemon (about 1 tablespoon) (lime worked well too)
Salt & pepper to taste
Bring the salted water to a boil. Drop the sprouts in, cover and let cook for 3 to 5 minutes until mostly cooked. Drain. (If cooking ahead, drop the sprouts into ice water for a brief moment to stop the cooking and drain again.) Cut the sprouts in half lengthwise.
In a large skillet, heat the butter and garlic until shimmery on MEDIUM heat and let cook for about 3 minutes until the garlic flavor is infused into the butter (don't let the butter or garlic burn). Remove the garlic clove and discard and increase the heat to MEDIUM HIGH. Add the Brussels sprouts and stir to coat with fat. Cook the sprouts, turning only every so often for you want the flat edges to darken, taking on almost a little 'burn' and that won't happen when stirring often. (It takes patience to not stir often but you can do it!) When the edges are browned to the desired level, sprinkle with lemon juice. Season with additional salt (if needed) and pepper (if needed). Savor and enjoy!
1 pound fresh Brussels sprouts, trimmed and gnarly outer leaves removed, Xs cut into the cores with the tip of a knife
1 tablespoon butter,
1 clove garlic, finely chopped (I might have used 2... I like garlic)
Juice of half a lemon (about 1 tablespoon) (lime worked well too)
Salt & pepper to taste
Bring the salted water to a boil. Drop the sprouts in, cover and let cook for 3 to 5 minutes until mostly cooked. Drain. (If cooking ahead, drop the sprouts into ice water for a brief moment to stop the cooking and drain again.) Cut the sprouts in half lengthwise.
In a large skillet, heat the butter and garlic until shimmery on MEDIUM heat and let cook for about 3 minutes until the garlic flavor is infused into the butter (don't let the butter or garlic burn). Remove the garlic clove and discard and increase the heat to MEDIUM HIGH. Add the Brussels sprouts and stir to coat with fat. Cook the sprouts, turning only every so often for you want the flat edges to darken, taking on almost a little 'burn' and that won't happen when stirring often. (It takes patience to not stir often but you can do it!) When the edges are browned to the desired level, sprinkle with lemon juice. Season with additional salt (if needed) and pepper (if needed). Savor and enjoy!
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