Cooking Brussels’ sprouts can be a bit of an ordeal. As we’ve discussed a lot on Gastrokid there’s nothing worse in our opinion than boiled and overcooked Brussels’.
For that reason we like to half them and saute em with butter and a bit of garlic in a large skillet. The end result is tasty sprouts but it can be tricky to cook them through properly without burning them.
Enter the addition of water (or white wine) to help steam them as they cook in the skillet.
Last night I heated some olive oil in a 14 inch non-stick skillet, added the sprouts and cooked on a medium-high heat until they started browning. Then I added a healthy dash of water and finely-minced garlic so that the garlic and sprouts steamed without burning.
Once most of the liquid had evaporated I added a small knob of butter and upped the heat to crisp up the sprouts once more.
The liquid principle works great with other hearty green veg like kale or even green beans (we add tomatoes and white wine to the latter).