There aren’t many vegetables that I don’t like, but I have never been a fan of brussel sprouts. They are such odd little vegies, and odd plants – and with such a strong concentrated cabbage taste. As a kid we had them all too often. Steamed usually. As boring as possible.
But they are so healthy: full of anti-oxidents, vitamins C and K, folate, potassium… There had to be a recipe out there that would make them appealing. And for me, this is it!
- 500 g brussel sprouts, trimmed and cut in half
- 1 T olive oil
- 1 T butter
- 75 g ham or panetta, finely chopped
- 2 garlic cloves, crushed
- 150 g baby spinach
- ½ c chicken or vegetable stock
Cook brussel sprouts in large saucepan of boiling water until just tender. Rinse in cold water.
Heat oil and butter in large frying pan over medium heat. Stir in ham and garlic and cook for 2 minutes. Add brussel sprouts, spinach and stock. Mix to combine. Cook covered until spinach has wilted and brussel sprouts have softened slightly. Season to taste.
Adapted from Australian Good Taste July 2012.