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Pan-Browned Brussels Sprouts
Difficulty Level Easy
YIELD Serves 2 or 3
It appears that cruciferous vegetables are important in the fight against cancer, so you are just going to have to get over your aversion to Brussels sprouts. Much-maligned cabbages and sprouts lower the risk of many cancers, especially bladder, lung, and breast cancer, as well as cancers of the gastrointestinal system such as stomach and colon. They have the ability to block carcinogenic substances that can alter the cell's DNA causing damage which leads to the growth of tumours.
Crucifers contain the molecule glucosinolate, which stimulates the natural activity of our defense mechanisms against carcinogens in the body. Richard Beliveau and Denis Gingras, authors of Cooking with Foods that Fight Cancer (2007, DK Adult), suggest that a minimum of three servings per week will have a huge impact in decreasing your risk of cancer. Don't worry, there are plenty of crucifers besides cabbage. Kale, bok choy, broccoli, collard greens, cauliflower, kohlrabi, and rapini are all members of the same family. Here is a method of cooking Brussels sprouts that is far removed from the boiled mushy version that we all seem to have been subjected to at some time.
INGREDIENTS
| 1 1/2 pound | Brussels sprouts |
| 2 | large garlic cloves |
| 1 1/2 tablespoons | unsalted butter |
| 1 tbs | olive oil |
| 2 tbs | pine nuts |
PREPARATION:
- Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 tablespoon butter with oil over moderate heat and cook garlic, stirring, until pale golden.
- Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes.
- With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 tablespoon butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper.
From The Gourmet Cookbook edited by Ruth Reichl (2004, Houghton Mifflin)
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