Photo by: Joey De Leo
“It is not really an exaggeration to say that peace and happiness begin, geographically, where garlic is used in cooking.”
Marcel Boulestin, British chef (1878-1943)
When tender, tiny green Brussels sprouts appear in the farmers’ markets, we know it’s a sure sign of autumn. We want warm food then, with forceful, forward flavors, and this dish fills the bill. Rather than cooking the baby cabbages as whole vegetables, I like to peel away and separate the leaves, making for a more elegant and unusual presentation.
Yield: 4 servings
- 1 pound Brussels sprouts, trimmed
- 2 tablespoons extra virgin olive oil
- 4 plump, moist cloves garlic, peeled, halved, green germ removed, slivered
- ½ teaspoon fine sea salt
- Freshly ground black pepper
1. Peel away and separate the leaves of the Brussels sprouts. Discard the cores.
2. In a large skillet, combine the oil, garlic, and salt. Cook over moderate heat, just until the garlic is golden, 2 to 3 minutes. Add the Brussels sprout leaves and cook just until crisp, 2 to 3 minutes more. Season to taste. Serve immediately.
© 2007 Patricia Wells
EQUIPMENT: A large skillet.
Nutritional information is provided by the author.
113 calories per serving
7 g fat
4 g protein
1 g carbohydrates