Brussels Sprouts with Chorizo
You either love or hate Brussels sprouts but for those who love them here is an exceptional way of preparing them that my son Aaron came up with. At my restaurant Zarela we used our homemade chorizo instead of the Spanish.
Ingredients
- 2 pounds Brussels sprouts
- 2 tablespoons olive oil
- 8 ounces Spanish hard chorizo diced into ¼-inch pieces
- 2 white onions finely diced
- 2 cloves garlic minced
- 1½ cups chicken stock
- 2 tablespoons butter
- Salt and black pepper
Instructions
- Bring a large pot of salted water to a boil. Add Brussels sprouts, and cook for 10 minutes. Strain, and drop into a bowl filled with ice and water. After 5 minutes, strain again and set aside.
- Heat the oil in a large sauté pan over medium heat. When the oil begins to smoke, add chorizo and sauté until it becomes crispy and renders some fat. Add the onion and garlic, and cook until the onion is translucent. Add the Brussels sprouts and cook for an additional 3 minutes.
- Pour in the chicken stock, reduce the liquid to about ½ cup, add the butter, and simmer for 3 more minutes. Season with salt and pepper and serve in a large bowl.
Notes
Nutrition
Calories: 428kcalCarbohydrates: 29gProtein: 20gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 53mgSodium: 916mgPotassium: 1065mgFiber: 10gSugar: 9gVitamin A: 2091IUVitamin C: 197mgCalcium: 115mgIron: 5mg
