Sometimes it seems, that things in life happen for a reason. “Mom” came into our lives many years ago, at a time when a little extra TLC was just what we needed. She “adopted” us, and has become a treasured part of our family. Even though she lives clear across the country now, she is always in our hearts and thoughts. If everyone had a mom like Lou, the world would be a better place!
In addition, she really likes my Brussels Sprouts! No wonder I always think of her when I prepare them!
The trick to making this recipe work, is to not overcook them. Be sure you get really fresh and firm sprouts, which are bright green. When you steam/cook them in the pot, add only a little water which will evaporate in a few minutes. Keep a close eye on them. Once you put them into the pan with the garlic, chiles and nuts, sauté them until bright green and crisp-tender. Some blackened spots are fine. Just don’t let them get mushy.
This is a great way to introduce them to those, who think they hate Brussels Sprouts! They are full of flavor, with a little kick from the chiles, crunch from the nuts and the garlic.
Here is the recipe for Mom’s favorite Brussels Sprouts:
- a generous amount of fresh, bright green and firm Brussels Sprouts
- several cloves of fresh garlic, peeled and chopped
- finely chopped fresh red chile peppers or dried chile pepper flakes, to taste
- chopped walnuts, pecans or almonds
- a little good quality olive oil
- a little sea salt
Wash the Brussels Sprouts, remove any damaged or unsightly leaves.
Cut in half length wise.
Put into a heavy pan, preferably cast iron and add about 1/2 inch of cold water.
Turn the heat on high, put the lids on and steam-boil for about 6 to 8 minutes. The water should be just about evaporated by then.
Drain in a colander, put the pan back onto the flame, and turn down the heat to medium.
Add the splash of olive oil, then the chiles, garlic and chopped nuts.
Sauté and stir until fragrant and lightly browned.
Add the Brussels Sprouts and turn up the heat.
Cook and stir until tender and blackened in some spots.
Sprinkle with a little sea salt and enjoy!