spicy breakfast brussels sprouts

October 6, 2013 • Nancy Wolfson-Moche

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.

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serves 2

INgredients

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

1/2  lemon

Process

Wash the Brussels sprouts well by immersing them in water.

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Trim the ends and remove any brown or dry leaves from each one. Slice each sprout into 4-5 thin rounds;

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cut each round into 4-5 vertical strips;

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chop each strip into tiny squares.

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Heat a stainless steel or cast iron skillet for one minute. Add the olive oil and the mustard seeds.

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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.

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Add the chopped Brussels sprouts and salt to the pan. Turn the flame on and raise the heat to a high setting.

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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.

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©Nancy Wolfson-Moche 2013

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