WORKING WITH WHAT’S IN SEASON NOW: KALE & BRUSSELS SPROUTS

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When dreaming up recipes for the fall, our minds automatically go the old-faithful pumpkin. But, the earth offers so much more bounty during a season where the days grow colder and the night’s grow longer, and the leaves shift to shades of yellow and orange.

Fall offers wonderfully hearty vegetables, such as turnips, celery root, carrots, Cauliflower, and potatoes. What else do we see in abundance? Brussels sprouts and kale, but we find some friends have challenges working with these vegetables so this is why we wanted to share a delicious recipe with you.

Brussels Sprouts — These little members of the cabbage family get a bad rap from folks. Prepared with lemon zest and slowly braised like in this recipe, these bad puppies begin to shine and can even be the centerpiece of your dinner menu.

Kale — Similar to other leafy greens, kale is packed with all of those “good for you” vitamins and nutrients. A little tough to eat when raw, similar to the brussels sprouts when cooked in butter and chicken stock, the tough kale turns wonderfully soft and will drape your taste buds in flavor.

Briased Kale & Brussels Sprouts

These sides will be perfect with grilled steak, roasted chicken, and even your turkey dinner.

Braised Kale &Brussels Sprouts

Serves 4

Ingredients:
4 strips of your favorite bacon
8 ounces baby kale sprouts, trimmed and halved
10 ounce package baby Brussels sprouts, trimmed and halved
1/2 cup chicken broth
2 tablespoons unsalted butter
Juice of half a lemon
1/4 teaspoon ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes
Zest of 1 lemon

Procedure:
1. Using a pair of kitchen shears, cut the bacon in thin matchstick-like strips.  Cook your bacon as you normally would.  Drain on paper towels.  Reserve.

2. In a 3 quart pot, combine the sprouts, broth, butter, lemon juice and spices.  Bring to a boil over medium-high heat.

3. Cover the pot and reduce to a simmer.  Allow to cook 5-7 minutes, or until the sprouts are just getting tender.  Stir occasionally.

4. Remove  the lid and allow most of the liquid to cook off.

5. Serve hot.  Sprinkle some zest on your braised sprouts just before serving.

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3 Comments

  1. Yes, please, I’ll take a big bowl of those!

  2. perfect ;) !

  3. Ale

    I love kale and brussel sprouts! I´ll try them, without the bacon though.

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