Consider the brussel sprout. Other than the obligatory Thanksgiving side dish, it has a somewhat ignoble place at most people’s tables. It is too cabbagey, too puny, too odd. It is slow to prepare and not much beloved. Yet a brussel sprout has a strong flavor that can support full-bodied ingredients in its mix. It is versatile and delicious!
photo credit: Pain Chaud
Sauté brussel sprouts in garlic and oil, add a splash of red wine and some button mushrooms. Or, flash fry in olive oil for 2 minutes, then braise brussel sprouts in chicken broth with fresh rosemary and thyme. Serve with a sprinkling of fresh-grated Parmesan cheese.
Prepare brussel sprouts by washing and cutting off the ends. Big sprouts (more than an inch around) should be cut in half top-to-bottom so they absorb the flavor of the other ingredients.
What about kale? Kale is a dark green leafy vegetable that can be bitter, and so it is often ignored except, again, at Thanksgiving, when it’s added to stuffing. Drizzle well-chopped kale in olive oil, salt, and broil for 10 minutes to make delicious kale chips! Or, sauté kale in ginger oil and serve with roasted russet potatoes. In either case, remove the thickest bits of stem from the leaves and tear up or chop the leaves before cooking.
photo credit: chilebeans
Roast a handful of pine nuts (pignolas) for a very short time—just until they begin to brown. Braise your kale in vegetable broth with minced garlic for ten minutes, toss with the pine nuts, and serve. Bon appetite!
Pancetta is an excellent companion to any strongly-flavored or bitter vegetable, and can be added to any of the above recipes (except the chips). It brings a savory sweetness to many dishes. Most stores only sell the ultra-thin slices of pancetta, but if you can get a butcher to slice it thicker for you, you absolutely won’t regret it.