Skillet Brussel SproutsSubmitted by: LAUREN168
IntroductionFrom FOR THE LOVE OF VEGETABLES cookbook. From FOR THE LOVE OF VEGETABLES cookbook.
3 cups fresh firm Brussel sprouts
4 Tablespoons extra virgin olive oil
4 plump garlic cloves, peeled and sliced
1/4 teaspoon dired peperoncino (hot red pepper flakes)
1/4 teaspoon salt
Heat the oil and the garlic in the skillet and set over medium heat. Let the garlic cook and caramelize lightly for 4 minutes or so. shaking the pan every now and then.
Dump in the sprouts and shake the pan to spread them out. Sprinkle with peperoncino and salt. Cover the skillet and let the leaves cook and wilt for 4 to 5 minutes, giving the pan an occasional shake. Then uncover and turn leaves well with a big spoon. The leaves should be sizzling, not browning - lower the heat if necessary. Cover again.
Can be served with an optional lemon sauce, I will post this sauce separately.
Makes about 6 six servings.
Number of Servings: 6
Recipe submitted by SparkPeople user LAUREN168.