I made this simple dish for a potluck last week and it was a big hit, so instead of describing it to each person who asked, I thought, well… I’ll just publish it in the blog!!
Double-cooked Brussels Sprouts and Green Beans
Prep time: 15 min
Cooking time: 20 min
Servings: 4 to 6
* 1 lb green beans, ends trimmed and cut in 1 1/2 inch-long pieces
* 1 lb Brussels Sprouts, bottoms trimmed and cut in half
* 2 slices of high-quality, nitrate-free, thick-sliced, or 4 of thin-sliced bacon, cut in bite-size pieces (this one and this one are GAPS-friendly).
* Lard, or another healthful animal fat to saute.
* Salt and pepper to taste
1. Blanch the veggies: bring sufficient water to a boil in a big pot. Add enough salt, so that the water is salty. Cook veggies in hot water for 5 to 10 minutes. Strain and immediately put the veggies in ice-cold water to stop the cooking process and keep the bright green color. Strain again, once completely cooled off.
*I always blanch vegetables separately because each vegetable takes a different time to cook. In this case, because they are both green vegetables, I recycled the water I used for the green beans to blanch the Brussels sprouts. Sometimes, I blanch veggies a little over the “all-dente” point, so that they can develop some sweetness. I think this is a good practice for people with a low digestive fire, including those following the GAPS protocol.
2. In a big skillet, fry the bacon pieces over medium heat to render the bacon fat. Using a slotted spoon, take the bacon pieces out, once they are done to your liking.
3. Add green beans and Brussels sprouts to skillet and mix until all the veggies are thoroughly covered with fat. Add more lard, if necessary. Season with salt and pepper and warm thoroughly. Add the bacon pieces back. Mix and serve hot.
* You could use sausage or chorizo, cut in small pieces, if you can’t find good quality bacon. Just make sure to add enough fat to saute.