If you love Brussels sprouts, you’ll like this easy Spanish recipe which we will be enjoying today with our big Easter meal for a little family.It’s something my dad likes to do when he is in charge of the vegetables, as he is today.
Sauteed Brussels Sprouts (Inspired by Penelope Casas; modified by Pedro)
1-1.5 lbs Brussels sprouts, bottoms trimmed and old leaves removed
1.5 Tbs extra virgin olive oil
3 cloves garlic, smashed and peeled (not chopped up)
Freshly ground pepper
2 Tbs red wine vinegar
Place the sprouts in salted boiling water to cover and cook at a lively bubble for 10-15 minutes, or until tender (this is a personal taste thing; some people like mushy, some like firm, so play around with it)
Heat the oil in a skillet. Add the garlic cloves and sauté at medium heat until dark gold on all sides. Remove and discard. Sprinkle with salt and pepper and stir in the vinegar. Cook until the vinegar evaporates, stirring constantly.