Spicy Parmesan Brussels Sprouts and Kale

Tonight was “use as much of Saturday’s farmers’ market produce as possible” night.  Imagine my surprise when I found a recipe that combined most of it.  Kale, mushrooms and brussels sprouts – almost.  The recipe is actually Spicy Parmesan Green Beans and Kale, but I had brussels sprouts so I used those.  That took care of everything but the squash and I found another recipe for that.

So, let me start by saying this is pretty good.  As a side dish it might even have been very good.  As a main course it lacked a little something.  I’m pretty sure it wasn’t intended as a main course so it’s hard to criticize.  Anyway, it’s really easy and really good for you.  And frankly, pretty darn cheap to make.  All you have to do is chop up an onion and some mushrooms; quarter some sprouts; chop some kale; squeeze a lemon and  grate some parmesan.  It takes about 20 minutes start to finsh because you’re sauteeing some pretty hardy vegetables. 

Apart from the vegetables is has a little liquid and a few spices.  The liquid is supposed to be wine, but I didn’t have any so I used stock instead with just a splash of white balsamic vinegar.  The spices are salt, pepper and red pepper.  Finish with fresh lemon juice for brightness and some grated parmesan for that salty, sharp flavor. 

That’s it.  Perfectly good for a weeknight side dish. It’s possible that the sweetness of the green beans in the original recipe would have provided a little more interest to the flavor. I don’t know that I’ll make this again. Kale season is pretty much at an end and by the time it returns in the Fall the beans will be done. Clearly you don’t see this pairing too often because these two vegetables growing seasons don’t naturally intersect very much. But if you try it that way please let me know how it turns out!

Good? Pretty good.
Easy? Definitely
Good for company? Not so much.
Special shopping? Nope.

Spicy Parmesan Brussels Sprouts and Kale

Ingredients

3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1/2 pound brussels sprouts, trimmed and quartered
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup chicken or vegetable stock
a splash of white balsamic or white wine vinegar
1/2 teaspoon red pepper flakes or 1/4 t ground red pepper
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan

Directions

Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

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