Brussels Sprouts are convenient little buggers. If you double or triple this recipe it will make for a nice side dish to serve for your Paleo Thanksgiving.
Have you ever seen brussels sprouts still on the stalk? Trader Joe’s is the only place I’ve seen that carries them. They’re pretty cool looking, if you ask me.
Side Note: If you buy them on the stalk, oil them up with a little olive oil and season them with a little sea salt, you can bake them as is.
So recently I’ve been on this really big reading kick! I’ve fallen in love with the writing style of Cora Carmack. I read her first book Losing It in less than 6 straight hours, while I was supposed to be sleeping.
The series continues with 3 additional stories, from the point of view of some of the characters in Losing It. All of the books in the series are categorized as New Adult Contemporary Romance, if you’re curious.
The second book in the Losing It series is Faking It. While reading Faking It, I tried to savior the time I spent reading, but I just enjoyed it too damn much and finished reading it in a couple days.
This weekend I spent 8 straight hours reading the next two books in the series, Finding It and Keeping Her. I picked up Finding It from the library and although I typically prefer to read physical books (over digital) I purchased the Kindle version of Keeping Her immediately after I was done and read both books, one right after the other.
The cool thing about Keeping Her is that it takes place from the perspective of a girl traveling through Europe. There are scenes that take place in the Cinque Terre, which is on the coast of the Italian Riviera. Having traveled there before with Jeff, I felt like I was right back there again – thanks to the visuals Cora provided. I love when I can place myself easily within the context of a book.
There was no mention of cooking in any of the books and no, brussels sprouts have no connection, but I just thought I’d share the excellent work Cora is doing with her writing. The fifth book in the series, Seeking Her, is out in January…and I. CAN’T. WAIT.
Pan Fried Lemon, Brussels Sprouts and Chard
- 1/2 lemon, sliced
- 1lb brussels sprouts
- olive oil, to taste
- sea salt, to taste
- savory seasoning, to taste
- 1 bunch swiss chard
Directions Serves 2-3
- Add sliced lemon to a cast iron skillet over medium heat.
- If you prefer not to keep the ends on the brussels sprouts you can trim the ends (or leave them). Rinse under running water and remove the outer shell if desired, halve and add brussels sprouts to the skillet after the lemon has been cooking for 2-3 minutes.
- Drizzle brussels sprouts with olive oil, a pinch or two of sea salt and sprinkle the top of the pan with savory seasoning. Stir to combine and cook 10-12 minutes until brussels sprouts start to turn bright green and become soft.
- Rinse the chard leaves thoroughly. Remove the toughest third of the stalk, discard and slice into large strips.
- Add swiss chard to the skillet, stir to combine. Add additional sea salt (if necessary) and cook 2-3 minutes until wilted.
- Remove from heat and serve.
- Enjoy! :)