Brussels Sprouts with Greens

I was trying to come up with new ideas on using fiber rich greens in our daily diet. After a couple of different attempts, I’ve finally settled on a way that works with various greens. I really do not cook using specific amounts but just toss things together, so here is a recipe of sorts. If you try it, please post a comment.

Kale and brussels sprouts Ingredients:

  • Any fiber rich greens coarse cut (I’ve used kale, collard, mustard , beet and turnip greens)
  • Brussels sprouts – stalk ends trimmed cut in halves or quarters
  • Gallic chopped coarsely
  • Pumpkin seeds (raw or roasted)
  • Citrus juice (lemon, lime or orange)
  • Mustard (plain yellow or spicy deli type)
  • Sweetener (honey, maple syrup, molasses or agave)
  • Salt to taste
  • Oil

Method

Heat oil in saucepan.

Add garlic if using and stir a minute on low heat. Add greens and cook 7-9 minutes till reduced and the water has evaporated.

Put in a little more oil, tilt the pan to spread the oil and add the brussels sprouts, cut side down.

If you are using raw pumpkin seeds, add now so it will brown.

Meanwhile, mix in the 3 liquids to make a thick sauce and add salt to it if you need.

Once the brussels sprouts start to brown / blacken a bit, stir and keep on low heat to allow to soften a bit. You can cover with a lid if you’d like though I never have. Add the liquid mixture and stir till it is absorbed into the greens and turn off heat.

I’ve used all combinations of the liquids based on what I have on hand, and sometimes used more than one of each kind (eg, honey and agave in the same batch).

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1 Comment (+add yours?)

  1. Caryn Bains
    Oct 17, 2012 @ 11:10:19

    We liked this recipe very much! I could not find pumpkin seeds and had sunflower seeds on hand, so I used them. Will make this again.

    Reply

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