Eat Smarter! Smoothies and Sides by Brown Carrie

Author:Brown, Carrie [Brown, Carrie]
Language: eng
Format: epub, mobi
Published: 2014-01-06T23:00:00+00:00

Brussels Sprouts with Leeks and Poppy Seeds

Prep time: 5 mins | Cook time: 10 mins | Total time: 15 mins | Serves: 4

2 TBSP coconut oil

3 oz. / 85g leeks, very finely sliced

10 oz. 280g Brussels sprouts, shaved

½ cup / 4 fl oz. white wine

1 TBSP poppy seeds

1 TBSP lemon juice

¼ tsp. sea salt

In a skillet, sauté the leeks in coconut oil over medium heat until just tender – about 10 minutes.

Stir in the shaved Brussels sprouts, white wine, poppy seeds, lemon juice and salt.

Turn the heat to high, and stirring constantly, cook for 4 minutes – the sprouts will be bright green, and barely tender.

Turn heat to low and continue cooking for 1 minute.

Stir and serve.

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I think I’ve seen more recipes lately for America’s least popular side than any other vegetable, which is rather odd, if you think about it. The food bloggers of the world are united in their desire to increase the mileage of these cute little leafy green crucifers, it would seem. I can get behind the Brussel Sprout wagon with gusto. Before I proceed, though, I must explain how in England we call them Brussel Sprouts and in America we call them Brussels Sprouts. That extra ‘s’ at the end of Brussel gives me all kinds of heartburn, so please forgive me if I forget and leave the ‘s’ off once in a while. I am certain we all know to what I am referring.

I have always loved Brussels. We ate them regularly in England, and Sunday roasts were always more special, somehow, with a dozen of them rolling around my plate. I will happily eat a whole plateful of steamed sprouts au naturel, but I realize that most folks who’ve had a scary sprout experience will almost certainly opt to ease their way back into that pool gently. If bacon is your thing, you could dip your toe in by starting with the Brussels Sprouts, Pear, and Bacon Hash (up next). Or, if you’re feeling brave and already have your sprouty water wings, you could just start right now with this recipe. I can imagine the wine might help with the whole easing you in part. How could Brussels not be fabulous mixed with the finest vegetable on earth (leeks!) and a splash of fermented grape juice?

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