Not Your Average Brussel Sprouts Recipes

NOT YOUR MAMA'S BRUSSELS SPROUTS

Steps:

• Prepare each Brussels sprout by gently working a small knife around the core and pulling it out. Repeat with all your sprouts, then remove the individual leaves. The tight knot of inner leaves can be left intact and sliced thinly. Meanwhile, prepare for blanching by bringing 2 quarts of water to a boil over high heat; make an ice bath with a bowl and strainer. Season the boiling water with ¾ teaspoon salt.
• Add the Brussels sprouts leaves to rapidly boiling water. Blanch for 1 minute, then remove to the ice bath. Drain the leaves and place onto a cloth towel; roll up the towel and gently apply pressure to remove as much water as possible.
• Heat the olive oil in a 12-inch sauté pan over medium-high heat until it is almost smoking; then add the leaves, being careful not to crowd the pan. (Cook in batches, if necessary.) Let the leaves cook undisturbed for 30 seconds; then flip the leaves, add the butter and half the salt, and sauté until the leaves have some golden coloring and crisp edges, 1 more minute. Add the sherry vinegar and season with the remaining salt. Serve immediately.

NOT YOUR AVERAGE BRUSSEL SPROUTS

Steps:

• 1. Fry the bacon until crisp. Remove the bacon and drain on paper towels.
• 2. Saute the onion and garlic in the bacon fat over low heat until soft, about 3 minutes.
• 3. Add the Brussels sprouts and stir them around so that they are coated with the bacon fat and brown slightly. Season with salt and pepper, to taste
• 4. Add the broth and cook, covered, over low heat until the sprouts are easily pierced with a fork, about 8-10 minutes.
• 5. Stir in the butter and transfer the sprouts to a serving dish. Garnish with bacon bits and almonds and serve. Absolutely delicious!