Quick Braised Brussels Sprouts
serves 2-4
Sauteeing the Brussels sprouts creates a flavorful crust, but then the quick braise softens them without allowing soggyness.
1 pound Brussels sprouts, quartered
1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon vinegar
red pepper flakes (to taste
prep: 10 minutes
total: 25 minutes
large sauté pan with cover
1. Heat the oil in a large sauté pan over medium high heat. When it's hot and shimmering, add the Brussels sprouts and stir. Leave them alone to brown for 2-3 minutes. Season with a sprinkling of salt and pepper.
2. Add 1/2 cup water and cover the pan. Cook, shaking the pan occasionally, until the sprouts turn bright green, 3-5 minutes.
3. Add the garlic, vinegar and a pinch of red pepper flakes. Cook, stirring occasionally, until most of the liquid has evaporated and the sprouts are barely tender, another 3-5 minutes.
4. Add salt and pepper, more red pepper flakes and vinegar to taste.
2. Add 1/2 cup water and cover the pan. Cook, shaking the pan occasionally, until the sprouts turn bright green, 3-5 minutes.
3. Add the garlic, vinegar and a pinch of red pepper flakes. Cook, stirring occasionally, until most of the liquid has evaporated and the sprouts are barely tender, another 3-5 minutes.
4. Add salt and pepper, more red pepper flakes and vinegar to taste.
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