Mmm Mmm Brussel Sprouts

I love brussel sprouts! This recipe is a vegan version of one from Dave Lieberman who used to have a show on Food Network many years ago. While I don't know what ever happened to Dave, I do know that these are the best brussel sprouts I've ever had.

2 tablespoons vegetable oil
1 pound Brussels sprouts, trimmed
Salt
3 tablespoons Earth Balance
3 tablespoons finely chopped shallots
3/4 cup vegetable broth

Heat vegetable oil over high heat in a large skillet. Add Brussels sprouts and brown all over by shaking the pan often. Season with salt, to taste. Remove Brussels sprouts from pan, reduce heat to medium high and add the Earth Balance to melt. Add shallots and saute for a minute or 2. Add the sprouts back in, add the vegetable stock, cover, reduce heat to medium low, and cook for 30 minutes or until sprouts are soft and tender.

A Quick Meal for Anytime of Day

I've been making this dish recently since kale has been in season. Someday I'll try this with dried beans but for now I use Goya canned cannelini beans. I eat this for breakfast, lunch or dinner along with some sourdough bread with Earth Balance.

Greens & Beans

1 bunch of kale (de-veined and chopped)

3/4 can Goya cannelini beans (15.5 oz can)

1 C vegetable broth

2 cloves garlic

2 TBL olive oil

crushed red pepper/pepper/salt

Cherry tomatoes (optional)

Saute garlic & crushed red pepper in olive oil over medium heat for a couple minutes. Add kale, beans and vegetable broth (tomatoes if using). Cover saute pan and let the kale wilt down, stirring occassionally. Season with salt and pepper.