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Side Dish
4 - 6 servings
15 minutes
10 minutes
Chef Tom Fraker
A tasty, yet simple recipe with a pinch of kick!
2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter, divided
2 cloves peeled garlic, minced
1 1/2 pounds Brussels Sprouts, trimmed and halved
3/4 cup water
2 bunches red chard, ribs and leaves chopped separately
1/2 teaspoon salt and pepper or to taste
1 pinch cayenne pepper
Heat oil and 2 tablespoons of butter in a large sauté pan over medium-high heat. Cook the garlic for 30 seconds and add the Brussels sprouts.
Season with salt and pepper and sauté, on high, for 5 minutes. Add 1/2 cup of water, the chopped shard stalks, and cover.
Reduce heat to low and cook until fork tender. Add the rest of the water and the chard and cook until just wilted.
Stir in the rest of the butter, add a pinch of cayenne and serve.
For a nutty undertone, add some slivered almonds just before service.
