Today, I’ve been writing this week’s recap for the Dark Days of Winter Challenge over at Urban Hennery. I’m just now getting around to writing my weekly post for the challenge.
Following a weekend of feasting, we’ve returned to our usual quick, simple dinners. (Sometimes as simple as a bowl of cereal, but we won’t talk about that). This time of year, we can make a meal of one of our favorite winter vegetables: brussels sprouts. I would never have thought that I’d look forward to brussels sprouts, but the sprouts from our first Seattle-area winter CSA changed my mind about the little brassicas. I saute sliced sprouts with leek, thyme and lemon; we eat them over nutty, chewy whole grain emmer, aka farro. As far as I’m concerned, this is winter comfort food at its finest.
Our Favorite Way to Eat Brussels Sprouts
Brussels sprouts from one stem, ends trimmed, sliced lengthwise 1/4″ thick
Leek(s), white and light green parts thinly sliced (or sweet onion, chopped, or no onion at all)
Lard (or butter, or olive oil, or your favorite lipid)
Turkey stock (or chicken stock, or vegetable broth)
Dried hot pepper (or small pinch of cayenne)
Several sprigs fresh thyme (or a healthy pinch of dried)
Black pepper
Lemon juice
In a large skillet, melt a blob of lard (or your lipid of choice) over medium heat. Add leek, and saute for a couple of minutes, until wilted. Add sliced sprouts to skillet, and saute gently until sprouts are slightly browned on some edges. Toss in a hot pepper or two and the fresh thyme, then add enough stock to just cover the sprouts. Turn the heat up, and cook until stock is reduced almost to a glaze. Squeeze on some lemon juice, grind on some black pepper, and cook for another minute or two. You could add salt if you want, but we never do. Before serving, remove the thyme stems (most of the little leaves will have fallen off into the sprouts) and the hot pepper(s).
Food sources (and miles):
- Willie Green’s Organic Farm, Monroe, WA (22 miles): leeks, carrots for stock
- Sidhu Farms, Puyallup, WA (31 miles): brussels sprouts, onions for stock
- Skagit River Ranch, Sedro-Wooley, WA (75 miles):lard
- Bluebird Grain Farms, Winthrop, WA (116 miles): farro emmer
- Tonnemaker Hill Farm, Royal City, WA (138 miles): dried Fresno (hot) peppers
- Thundering Hooves, Walla Walla, WA (220 miles): turkey for stock
- California: organic lemon
- Far away: black pepper
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Yum, your sprouts sound delicious! I recently discovered loving brussels sprouts, too. The fresh version in no way resemble the horrible vegetable that my mother used to boil in a bag until they turned grey, ugh. They get a bad rap, but done right they are soooo good! I’ll have to keep my eye out for some at the market next week.
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