Sautéed Brussels Sprouts with Garlic and Olive Oil
Published by William Morrow
“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.
EQUIPMENT: A large skillet.
Total Timeunder 30 minutes
One Pot MealYes
Recipe Courseside dish
Five Ingredients or LessYes
Taste and Texturegarlicky
Type of Dishvegetable
- 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
Peel away and separate the leaves of the Brussels sprouts. Discard the cores.
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