SAUTEED SHREDDED BRUSSELS SPROUTS
Steps:
- Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
- Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.
SAUTEED BRUSSELS SPROUTS AND RED CABBAGE
Steps:
- Prepare a large bowl of ice water. Set aside.
- Trim the Brussels sprouts and peel off 1 outer layer of leaves. Cut the sprouts in half lengthwise, larger sprouts can be quartered. Place the sprouts in a large saucepan, cover with cold water and add about 2 tablespoons of salt. Bring the sprouts to a boil and drain immediately. Transfer the sprouts to the bowl of ice water. (This will stop the cooking and preserve their color.) Drain well.
- Heat a large skillet over medium-high heat, add the butter. When the butter is melted, add the Brussels sprouts. Cook for 1 minute then add the sliced cabbage. Cook until the cabbage has softened and the sprouts are warmed through. Season with salt and pepper and serve warm.
BRUSSELS SPROUTS WITH MUSHROOMS
My husband and I adore Brussels sprouts and usually just steam them served with butter.
Provided by MARILYN PERZIK
Categories Side Dish Vegetables Brussels Sprouts
Time 40m
Yield 6
Number Of Ingredients 6
Steps:
- Cook Brussels sprouts in a pot of lightly salted boiling water for 15 minutes, or until fork-tender; strain through a colander, removing as much water as possible. Set aside.
- Melt butter in a large skillet over medium high heat. Cook and stir mushrooms until lightly browned. Toss Brussels sprouts with mushrooms, and sprinkle with parsley and lemon juice. Serve immediately.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 7.3 g, Cholesterol 25.4 mg, Fat 10.1 g, Fiber 2.4 g, Protein 2.5 g, SaturatedFat 6.2 g, Sodium 471.5 mg, Sugar 3.1 g
RED CHARD AND BRUSSEL SPROUT SAUTE
Categories Vegetable Side Sauté Vegetarian Quick & Easy Healthy Vegan
Yield servings
Number Of Ingredients 6
Steps:
- Peel and dice onion into 1/4 inch pieces. Peel and slice garlic into thin slices. Remove chard leaves from stem, cut chard leaves horizontally into 1/2 inch strips and set aside, chop stems into 1/4 inch pieces. Cut off brussels sprout stems, cut brussels sprouts lengthwise in half, then cut each half horizontally into thin strips. It should look like cole slaw. Heat 2 teaspoons of olive oil over medium heat in a large, non-stick wok until shimmering. Add onion and saute, stirring occasionally, until soft. Around 8 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Add brussels sprouts, chard stems, and 2 to 4 healthy pinches of kosher salt. Mix it up and saute until brussels sprouts are bright green and fragrant. About 5 to 7 minutes. Add chard leaves, 2 teaspoons of olive oil, and fresh ground black pepper to taste. Stir it up a little and cover the wok for about 4 minutes. Uncover, the chard leaves should have wilted a bit and should be easier to stir into the mix. Mix up all the veggies and saute until the chard has cooked down a bit. About another 4 to 5 minutes. Remove from heat and serve immediately.
SAUTEED BRUSSELS SPROUTS AND RED CABBAGE
Saw this recipe while watching a Food Network show on Thanksgiving. The Brussel sprouts stay bright green in this recipe, and this alongside the red cabbage makes a beautiful presentation. The veggie flavors really shine through here.
Provided by helowy
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Take a big bowl and fill with ice and water. Set aside.
- Trim the Brussel sprouts and peel off the outermost layer of leaves. Cut the sprouts in half lengthwise (quarter larger sprouts, also lengthwise).
- Place sprouts in a large saucepan, cover with cold water and 1 T salt. Bring to a boil. Drain immediately and plunge sprouts into the ice water. After a minute, drain well. Recipe may be made ahead to this point and kept in the refrigerator.
- Melt butter in a large skillet over medium heat. Add the sprouts and cook for a minute or two. Add sliced cabbage. Cook until cabbage is just wilted and sprouts are warmed through. Season to taste with kosher salt and fresh pepper.
- Serve immediately.
Nutrition Facts : Calories 135.7, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 1847.1, Carbohydrate 18.5, Fiber 5.9, Sugar 7.5, Protein 5
SAUTEED RED SWISS CHARD WITH GARLIC
Categories Garlic Side Sauté Thanksgiving Quick & Easy High Fiber Low/No Sugar Fall Vegan Chard Gourmet Sugar Conscious Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 4
Steps:
- Cut stems and center ribs away from Swiss chard leaves. Slice stems and center ribs thin and reserve. Chop leaves coarse and reserve separately.
- In a 10- to 12-quart heavy kettle heat oil over moderately high heat until hot but not smoking and sauté reserved stems and ribs, stirring, until crisp-tender. Add garlic and sauté, stirring, until garlic is fragrant. Add reserved leaves with water clinging to them and cook, turning with tongs, until wilted. Add 1/2 cup water and cook, covered, over moderate heat until leaves are tender, about 4 minutes. Season chard with salt and pepper. Chard may be made 1 day ahead and chilled, covered.
RAW SWISS CHARD, CABBAGE, AND BRUSSELS SPROUT SALAD
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 2h30m
Number Of Ingredients 11
Steps:
- Combine greens in a large bowl. Rub with sugar and 1 teaspoon salt until slightly damp. Refrigerate 30 to 60 minutes.
- In a small bowl, whisk together vinegar, mustard, soy sauce, and remaining 1 teaspoon salt. Slowly whisk in oil. Toss greens with three-quarters of dressing. Add cheese and walnuts; toss to combine. Refrigerate at least 10 minutes and up to 1 hour. Serve, tossing with more dressing if desired.
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CHARD WITH BRUSSELS SPROUTS AND RED PEPPERS - VEGKITCHEN
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5/5 (1)Total Time 35 minsCategory Vegetable Side Dish / ThanksgivingCalories 111 per serving
- In a large skillet, combine the Brussels sprouts with about 1/2 cup water. Cover and cook until tender-crisp, about 5 to 7 minutes. Drain and remove to a bowl and set aside.
- Meanwhile, cut the leaves from the chard stems. If using the stems, trim about and inch from the bottoms, then slice thinly. Otherwise, discard them. Stack several leaves atop one another and slice into ribbons, about 1/2 inch in width.
- Heat the oil in the same skillet. Add the garlic, bell pepper, and chard (along with stems if you’re using them). Sauté over medium heat until the chard is tender to your liking, about 4 to 5 minutes.
- Stir the Brussels sprouts back in, then season with lemon juice, salt, and pepper. Scatter the optional nuts over the top and serve at once from the skillet.
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