So we made a pilgrimage to Nash‘s last weekend (which we will eventually write an article on for you.) We were starved for produce and feeling a little housebound. We always make sure to pick up some brussels sprouts when we hit Nash’s, which to me, just seem like an instant, intense dose of green veggie. I have been obsessed with recreating a recipe from our favorite Cincinnati restaurant and have failed over and over again. This time, I decided to let go, and try something new.
The recipe comes from Alice Water’s, Vegetables. It is simple and lovely and elegant. I actually had a lemon in the fridge. It was leftover from a science lesson at school, and I lovingly wrapped it up and plotted what I would do with it in the kitchen. (It’s been so long since a lemon has passed through my refrigerator doors!)
Simply Sauteed Brussels Sprouts
2 portions of sprouts
2 tbls. butter
1/4 c. stock or broth
squirt of lemon
- Prepare the sprouts. Rinse and then peel off the few outer leaves of each sprout, if they look a little wilted, brown, or spotty. I like to cut off part of the knobby bottom. I don’t know if this is the technically correct thing to do, but I like to do it because it is ugly and I can’t imagine it would be pleasant to chew. For this recipe, slice the sprouts into about 3 or four pieces, depending on the size.
- Heat a saute pan and melt in the butter. (Alice says that you can use olive oil instead.) Add sprouts and salt/pepper. Cook for a few minutes, until they just begin to brown.
- Add in the stock and thyme. Stir around gently and cook on low until some of the stock has reduced. (Sprouts will hold just fine on low at this stage.)
- Off heat, squeeze in a little lemon right before serving.