Glazed Brussels Sprouts with Pecans

Surprising but Garrett really loves Brussels Sprouts, so I've learned different ways to cook them. Our favorite is to lightly coat in olive oil, salt and pepper and put them in the oven for 30-40 min. After my cooking class I learned a twist to make it even better. Yeah and thank you Myra Kornfeld!

Title: Glazed Brussels Sprouts with Pecans

Ingredients:

1 lb Brussels Sprouts

1 Tablespoon extra virgin olive oil

1/2 teaspoon salt

3 Tablespoons maple syrup

1 Tablespoon mustard

1 Tablespoon butter or coconut oil

1 teaspoon red wine vinegar

black pepper

1/2 C pecans, toasted and chopped (optional)

Procedure:

Preheat oven to 400F. Peel the outer leaves off the Brussels Sprouts. Trim the stems, leaving just enough on to keep the leaves intact. Cut the sprouts in half.

Toss the sprouts with the olive oil and salt in a medium bowl. Spread on baking sheet and roast in oven for 30 min (stirring a couple of times until tender and browned). While sprouts are cooking start on the glaze. Remove sprouts and place in shallow dish.

Glaze - add the maple syrup, mustard and butter/coconut oil to a small saucepan or skillet. Place over medium heat and bring to a boil. Continue cooking another 2 min or so until the mixture reduces and thickens slightly. Remove from the heat and stir in the vinegar. Pour over the Brussels Sprouts and toss to combine. Sprinkle with black pepper and pecans.

Garlicky Braised Kale with Balsamic Vinegar and Capers

I went to my first cooking class with Myra Kornfeld. It was so much fun and I loved learning how to cook different vegetables. This is definitely in line with my goal to each more veggies that I started last year. :) This reminded me of southern greens, and I knew I had to make it for Garrett. So we had it for Sunday dinner tonight with Salmon - big hit!

Title: Garlicky Braised Kale with Balsamic Vinegar and Capers


Ingredients:
10 garlic cloves, peeled
2 Tablespoons extra-virgin olive oil
1 Tablespoon + 1 teaspoon capers, drained
1 lb Kale (stemmed, washed and torn into 1-inch
pieces)
1/2 teaspoon salt
freshly ground black pepper
1/2 C water
1 teaspoon balsamic vinegar

Directions:
Whack the garlic with the side of a heavy knife to
lightly crush each clove. Slice each smashed piece
in half.

Warm the olive oil in a medium (to large) pot over
medium heat with the garlic and saute, stirring until
the garlic starts to brown (2-3 min). Add the capers
and saute for another minute. Add the kale, salt,
pepper, and water. Toss the kale with tongs,
pushing the uncooked leaves to the bottom until all
the greens are wilted. Reduce the heat and simmer
covered until the kale is tender (10 min).

Uncover and turn the heat to high and boil away the
remaining liquid stirring frequently until the liquid has
almost all evaporated. Remove from the heat and
stir in the vinegar. Serve immediately.

Number Of Servings:4

Preparation Time:30 min