I made brussels sprouts and so can you
Brussels sprouts have a miniature vegetable appeal. It makes you feel like a giant, just like giant brussels sprouts would make you feel like a dwarf.
I chopped off the little bottom bits and plonked them into a bowl of water, inviting all the little hiding insects to float away. Then! You make thin little bacon ribbons. You toss the bacon into your still much loved new sauté pan. It’s like being a tv chef! You could just use a regular fry pan. You could even use a sauce pan. Just whisper reassurances to the sauce pan being used in such a novel way. “There there pan, there there.” If someone walks in when you’re crooning to the pots, you can’t blame me. Let the bacon sizzle for a fair while until its all crispy and in some cases stuck to the bottom of the pan.
Fish out the little green sprouts and cut them however you like. Quarters are a good way. It’s like a vegetable x-ray. Or at least bisection.
Oh! Get a few garlic cloves and cut them into thin little slivers. Add them to the bacon and let them go a little crispy.
Now add the sprouts and toss them around. You can practice your casual pan tossing method while they cook. It will smell surprisingly nutty. So much so you’ll remark to your other “it smells so nutty” at least three times, and once more while eating them.
They should get a little wilted and look tender. Somewhat unrelated, you can cook lettuce. Most people don’t, but you can. Here’s a recipe for a lettuce soup. Tasty. To speed up the cooking wet your hands at the tap, go the pan and shake them vigorously. (Did you know Jesus has dreads?) Before the steam disappears, put on the lid for a second.
Now sprinkle on a fair few shakes of red wine vinegar or balsamic or sherry or a combination. Scrape up those delicious bacony bits from the bottom. Put on a plate, sprinkle with pepper. I sprinkled some more vinegar on the pan. Those bits are tasty.
Oh yeah, while you’re doing this also make up chicken pot pies to eat with the brussels sprouts. Yum.
