Whole or halved, boiled, roasted, sautéed or steamed, Brussels sprouts usually take at least 10 minutes to cook. Not these. By chopping them into tiny pieces and quick-sautéeing them in a sizzling hot pan, cooking time is a fraction of the usual. The tiny pieces disperse the tightly wound energy of this brassica, keeping all of its cholesterol-lowering, phyto-nutrient and vitamin-releasing abilities in tact.
8-10 Brussels sprouts, off the stalk
1 Tablespoon EVOO (Extra Virgin Olive Oil)
1 teaspoon brown mustard seeds (whole)
1/2 teaspoon cumin
¼ teaspoon turmeric
1 quick shake cayenne pepper
¼ teaspoon sea salt
Wash the Brussels sprouts well by immersing them in water.
Trim the ends and remove any brown or dry leaves from each one. Slice each sprout into 4-5 thin rounds;
cut each round into 4-5 vertical strips;
chop each strip into tiny squares.
Heat a stainless steel or cast iron skillet for one minute. Add the olive oil and the mustard seeds.
When the mustard seeds begin to pop, turn off the flame. Add the cumin, turmeric and cayenne pepper and use a cooking chopstick to stir the spices together for 10 seconds. Move fast, so you infuse the oil with flavor without burning anything.
Add the chopped Brussels sprouts and salt to the pan. Turn the flame on and raise the heat to a high setting.
Sauté the sprouts until they are crisp-tender, about 4-5 minutes. Taste and adjust the seasoning. Squeeze about one half a lemon on top (or to taste) and serve.
©Nancy Wolfson-Moche 2013
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