I came up with this on the night of Nov 2, 2019. I think some of you know that I have a journal in my kitchen and write down everything I make, and then I decide if it is good enough for a book or just to share in general.
I’ve got a line up of recipes, and restaurant reviews for you, but got a little behind with the book release, signing etc. Now I am on board again, and it feels so good to be back with all of you! Thank you, thank your ALL of your support and comments.
Flat Leaf Kale in Julienne Strips, set aside (wash in Salad Spinner and make sure it is dry)
Boil Whole Brussel Sprouts only until fork tender (add Kosher Salt to the Water)
Slice 1 Shallot and 3 Garlic Cloves and Sauté in 1 Tbsp Olive Oil and 1 Tbsp Butter, a few sprinkles of Kosher Salt and Cracked Pepper. Sauté until Crispy (they will stick to your teeth). Set aside in a small dish.
In the same Sauté Pan add in a little more Olive Oil. Quarter the Cooked Brussel Sprouts, and add those along with the Cut Kale to the Pan. Sauté just until the Kale is Slightly Wilted. and the Brussel Sprouts are heated through. Sprinkle Kosher Salt and Cracked Pepper to taste.
Lastly add in the Crispy Shallots and Garlic and stir in. Simple and so good.
IDEAS: You can add a Nut (Pecans, Walnuts, Macadamia Nut), Shredded or Grated Parmesan, a few sprinkles of Shredded Gruyere, a Freshly Cut Herb or Dry Herb (Cilantro, Rosemary, Tarragon, Sweet Basil).
PASSION My Journey through Food – signed copies available on my website or purchase on Barnes & Noble, Amazon or iTunes. Soon to be in Ebook. Just Jules in the Kitchen Spices available on my website.