First of all, I hope everyone had an excellent Christmas/Holiday and enjoyed some time with family. I didn’t really post anything Christmas related this month, but here are the things I made:
Brownie Covered Oreos (Ok to be honest, only my husband and I ate these. I guess we didn’t want to share!)
I think it all turned out pretty good! I still need some practice with my baking skills but I had a fun time in the kitchen and that’s important right? Right. Unless things turn out to be inedible, then you may have a slight problem.
After all the cookies, prime rib, ham, snacks, pie, drinks, eggnog… maybe you are thinking it’s time for something a little healthier. Enter brussels sprouts and kale. Today, brussels sprouts seem to be making a comeback. In fact, it appears they have already made their comeback because I see different recipes popping up all over the place.
I have always been a fan of the b-sprouts. NO they do not taste good when they are boiled and mushy. That seems to be the picture in most people’s head when they think ‘brussels sprouts’. But think about it, nothing is good when prepared that way. Unless you are a teeny baby or possibly an elder person sans teeth, then it is completely unnecessary to eat mush.
I usually slice mine in half and enjoy them sautéed in a pan or slow roasted in the oven, but this time I decided to shred them. I also had kale on hand so I decided I might as well shred that up too. Oh and I might as well throw in some onion! We like things spicy (rawr!), so I added a
couple dashes lot of red pepper flakes. I’ve seen different variations of brussels sprouts in shredded form and I love how versatile it is. Bacon next time? Ok.
Honestly, I didn’t think this would be that great…brussels sprouts, kale and onions? Hello boring side dish. However, I am happy to report that it turned out great! It came out really crunchy and flavorful with a nice kick from the red pepper flakes.
If you need convincing to give brussels sprouts or kale a try, this is a great place to start! We served it alongside our beer can chicken and it paired very nicely.
I realize it’s not very photogenic but please believe me when I say this is one great side dish!
Ok I’m done blabbing. I’m going to work on writing about more exciting things in 2013. Happy New Year!
Here’s the recipe!
Shredded Brussels Sprouts And Kale Sauté
- 1 lb brussels sprouts
- 1 small onion, chopped
- 2-3 cups kale
- 2 tbsp olive oil
- Red pepper flakes, to taste (optional – I used 1/2 tsp for quite a bit of heat)
- Salt and pepper, to taste
Trim ends off the brussels sprouts and shred in a food processor (or thinly slice by hand). Remove thick stems from the kale and shred. Set aside.
Heat olive oil in large sauté pan over medium high. Add onions when the oil begins to shimmer and cook until they begin to soften. Approx. 2 minutes.
Add shredded brussels sprouts, kale, red pepper flakes, salt and pepper to pan. Cook, stirring often, for approx. 5-7 minutes, until wilted but still crunchy. Taste and adjust seasonings. Serve immediately.