I made this recipe up.
Ingredients- 1 pint of brussels sprouts, trimmed and halved. That is how I would describe the quantity. I would guess I had 20 sprouts, but it may depend on the size.
- small bunch of kale - 6-8 leaves, stems removed, torn to bite-size
- 2 cloves garlic
- 1 small onion, chopped
- olive oil
- balsamic vinegar
- 2tsp brown sugar
- 1/2c chicken stock (or veg)
- parmesan, salt and pepper to taste
- 1lb pasta of your choice - I used rotini.
Set some water boiling for pasta. In a pot, add the onion and sprouts, and give a generous amount of olive oil. Saute on low for 5 minutes or so, until the onions are soft, and then add the chicken stock, the garlic, and the kale and cover. Simmer on medium heat, adding extra water as necessary, until the brussels sprouts are tender. Took mine about 10 minutes. When this is complete, add the brown sugar and balsamic vinegar. I added probably 2 tbsp balsamic, but possibly as much as 4 tbsp. You have to add it, stir the veg, and taste it. When the pasta is done, spoon the pasta in with the vegetables and add the parmesan. I actually also added just a LITTLE cream cheese, though a small amount of actual cream would also be good here (neither is necessary, though). Over very low heat, stir the pasta and veg together to combine and melt the cheese somewhat in the process, then adjust the balsamic / salt to taste.
Thoughts: this was really good, even though it might sound a little strange. I think this recipe would be great with pine nuts, following in the vein of Claire's suggestion. I would definitely make this again. I don't have too much more to say about it. The brussels sprouts are just the right size for bite-sized pasta like rotini, and the balsamic and chicken stock really gives it a bright and savory flavor.
Disaster Index: 1/10
No comments:
Post a Comment