Being married has opened my eyes to many things – unclosed toilets, power tools and sweat.
It has also broadened my palate. Before meeting Mr. KK I had never had broccoli rabe – or rapini – and now it's a staple in our house.
Same goes for brussels sprouts.
It's not that I didn't like them, but I'd never had them before.
And I have to tell you...they are just so darn cute! Like little cabbages!
My new weekly purchase at the grocery store is this:
It's like my own little personal stalk of sprouts.
Of course, it means we end up eating brussels sprouts for at least 2 to 3 meals a week, as the stalk yields about 100 sprouts.
Sure, they're an acquired taste. And I'm pretty sure they make your pee smell weird like asparagus.
Here's my latest way to love them...totally stolen from a restaurant.
Brussels Sprouts Hash
10 brussels sprouts, halved and sliced very thin
(like you're making cole slaw; this can be done on the mandoline I'm sure, but I'm afraid I'll lose my arm, so I use a knife)
1/4 cup pancetta, diced
1 cup chicken stock
salt and pepper
Over medium heat, brown the pancetta in the pan until it's somewhat crispy. Add the sprouts and season with salt and pepper. Stir every so often to prevent spouts from sticking to pan and browning too much.
As they are cooking, I usually add some chicken stock to help scrape up the yummy bits, and help the sprouts cook (so they don't burn).
Cook and stir sprouts until desired doneness. I like mine with a little crunch, so I usually cook them for about 15-20 minutes.