Pan-cooked brussels sprouts with green garlic
Updated: 2012-05-17 13:16
(The New York Times)
Pan-cooked brussels sprouts with green garlic [Photo/The New York Times]
2 tablespoons extra virgin olive oil
1 pound brussels sprouts, trimmed and quartered
1/2 pound green garlic, trimmed, papery layers removed, and chopped
Salt and freshly ground pepper
1 to 2 tablespoons chopped fresh dill or parsley
1. Heat the olive oil in a large, heavy skillet over medium-high heat and add the brussels sprouts. Cook, stirring often, until they begin to color, about 5 minutes. Turn down the heat to medium and add the garlic. Continue to cook, stirring, until the brussels sprouts are tender and the garlic is fragrant, another 3 to 5 minutes. Stir in the dill or parsley, taste and adjust seasonings, and serve.
Yield: 4 servings.
Advance preparation: You can make this several hours ahead and reheat in the pan, but it is best eaten soon after cooking.
Nutritional information per serving: 193 calories; 7 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 29 grams carbohydrates; 6 grams dietary fiber; 39 milligrams sodium (does not include salt to taste); 7 grams protein