Brussels Sprouts
Roast, Sauté



Shredded

Cut up the mini cabbages. Chop off and discard the stem end of each. Then cut them in half, lengthwise through the bud. Lay each half down on the cutting board so they’re resting on their flat sides. Thinly slice from stem bottom to peak top. Don’t worry if some leaves remain whole. The idea is to just quickly take the sprouts apart. This meticulous chopping takes some time.

Do that task before adding some sort of fat to a large pan. Butter and/or olive oil could suffice. Pork lard is a good option, too. Slice up a shallot and place the rings in the pan once the fat is warm. Sauté the shallot a bit until it softens and trades in some of its purple color for brown. Don’t let it get too brown, though, as you will continue to brown it with the sprouts later. If you want, now would be a good time to add some bits of bacon.

Add the shredded leaves to the pan. Toss them so that the shallot and fat is evenly dispersed amongst the green heap. Let it sit over medium high heat so that the sprouts brown a bit. Once they do, add a splash of chicken stock to the pan. This will soften the leaves and boost their flavor. Cook down until all the liquid has evaporated.

Serve under a fried egg for breakfast or on a pressed sandwich with lots of melted cheese or as a base for a sauce drenched meat at dinner. It’s a nice vehicle for something gooey. 
 
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