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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Okay, I haven't made this recipe, but I will, no really. You see, it's made with brussel sprouts. I don't know about you, but brussel sprouts are sort of against my religion. I only tried them once, at my step-sister's wedding. And I had just met my step-sister the week before, but that's another story. I did not like them, in fact, I hated them. But in this recipe the brussel sprouts are small and I will make this. Or maybe substitute fennel or endive...OOH, serve with salmon. Ingredients:
4 quarts water |
1/2 lb brussels sprout, butt end removed, halved |
1 tablespoon olive oil |
1/2 cup red onion, sliced thin |
1 garlic clove, minced |
1/4 cup chicken broth |
1 tablespoon white wine vinegar or 1 tablespoon rice vinegar or 1 tablespoon white vinegar |
2 cups great northern beans, cooked |
1/2 cup black olives, halved |
1 tablespoon sage, chopped |
1 teaspoon lemon zest |
salt and pepper |
Directions:
1. Bring water to a boil in a large pot. Add brussel sprouts and cook for 3-5 minutes, until bright green and just tender. Drain well.
2. Heat oil in a large skillet over medium high heat. Add sprouts and onions and cook 3-4 minutes until sprouts are golden and onions tender. Add garlic and cook 1 minute more.
3. Turn heat to low and add chicken broth and vinegar.
4. Stir in remaining ingredients and heat through. Serve warm.
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