I’m in a lot of pain today.
I smashed up my car on my way to work in late January, and wrecked my back something fierce. I already had a pre-existing back problem, and the accident made it much, much worse. I went off work for just over a month, and have only recently returned to part-time hours.
But a girls gotta eat! I slowly maneuvered around the kitchen, as every left step I took, sent a muscle in my mid-back into a bitchy fit. I still had butter chicken in the fridge from last night (even though between wifey and my two massive servings, we killed most of it). But I also had brussel sprouts.
Now, I can hear most of you making “BLECH!” and “EWWWWWW!” noises. Your parents probably fed you brussel sprouts that resembled vomit-coloured, sulphur-stinking brains. I do not blame you for your hatred of this vegetable. I wouldn’t touch ’em either. Thankfully, my mother never made brussel sprouts. We ate lots of cabbage, but no sprouts.
My Polish ancestors would probably come back and haunt me if I didn’t include something with kielbasa. You need some good quality kielbasa for this, so find some in a good Polish deli. It’ll be worth it.
If you still have some butter chicken left over, this made an excellent side dish.
Smoky, Sweet, Spicy Brussel Sprouts with Kielbasa
1 tablespoon lard
1/2 medium or small white onion, finely diced
2 cloves garlic, chopped
1.5 lbs (approx) of brussel sprouts, ends cut off, sliced in halves
1 teaspoon paprika
Red chili pepper flakes, to taste
2 tablespoons of kielbasa, cut up into cubes
A few tablespoons of water
Over medium-high heat, melt your lard. Add in your onion and sauté until they are caramelized and gorgeous. Ad your kielbasa and brown them as well. Add salt to taste. Then, add in your brussel sprouts. Toss ’em in the onions and kielbasa until they’re all happy. Add a bit more salt, your paprika, chili pepper flakes. Allow your sprouts to achieve a nice caramelized colour; this will take about 5 – 10 minutes, tossing frequently. Or if you’re less adventurous, stirring carefully.
After about 10 – 15 minutes, add in your garlic. Stir and toss to coat, and as always: don’t burn your garlic! A few minutes later, add a few tablespoons of water. Quickly cover your pan with a lid. You’re going to steam these suckers for a few.
After about 2 – 3 minutes, take off the lid. Inhale. Isn’t that nice?
Plate and serve. This is what I ate for breakfast late this morning:
I know. You wish you lived with me. But, you don’t.
So, get thee to your kitchen and make this!