Colorful Brussels

Lately, I have been doing a lot with brussel sprouts, a favorite winter vegetable of mine.  I mostly just chop or quarter them, then brown them in a sauté with a little onion and olive oil.  I like to add other winter vegetables along with them sometimes, or crumbled bacon on top, to add nice color and variety of texture/flavor.  Here is one combo I’ve recently enjoyed:

Ingredients

1 Tbsp olive oil

½ of a small onion chopped or sliced

½ pound fresh brussel sprouts

1 cup finely chopped red cabbage or carinata kale or a combination of the two

Salt and pepper

Directions

1. With a knife, trim the hard ends of the sprouts, then slice in half lengthwise through the core and in half again into quarters.  If sprouts are large you may even slice finer for quicker cooking time.

2. Heat large pan on medium heat.  Add oil.

3.  When oil is hot add chopped onion and stir until soft.

4. Add chopped cabbage/kale and sauté, stirring for about 2-3 minutes.

5. Add brussels and stir another 2-3 minutes.

6.  Lower heat a bit then cover the pan to keep in moisture and help vegetables cook along.

7.  When brussels have softened they are ready to eat.  Add salt and pepper and serve.