Brussels sprouts have high levels of many nutrients and so very healthy for you and can lead to many health benefits.. They get a bad rap for being America’s most hated vegetables and need a little love to taste good.
When cooked properly, Brussels sprouts taste fantastic, even addictive. Charred and crispy on the outside, lightly caramelized and meaty on the inside, when sautéed Brussels sprouts can become a quick and easy side dish.
One new way I learned to love them is hiding the bitter taste of brussel sprouts with fresh escarole and kale mixed in. I added in bacon bits and light agave syrup it’s amazing! 😀💚
Here is how I elevated these little green balls into a tasty dish.
1/2 (12-ounce) packages Brussels sprouts, ends and brown leaves trimmed
1 cup cleaned and chopped curly kale leaves
1 cup cleaned and chopped leafy escarole leaves
2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy light agave or honey
2 tablespoons bacon bits
Heat a large cast iron skillet or frying pan over over medium heat. Add the olive oil, sliced Brussels sprouts, kale and escarole, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them all well, for about 4 to 5 minutes,until very tender. Once soft but not burned add in the agave syrup and bacon bits. Serve hot.
Cool Food fact! Brussels Sprouts first appeared in Europe in the 5th century, but were later cultivated near Brussels in Belgium, leading to their name. They are sometimes mistakenly called ‘Brussel’.