Brussels Sprouts Stir-Fry
Ingredients
- 1 1/2 teaspoonscoconut oil
- 1 1/2 poundssmall Brussels sprouts, sliced in halves
- 3garlic cloves, sliced thin
- 1/4 cupfiltered water
- 2 teaspoonsfresh-squeezed lemon juice
- 1/2 teaspoonfresh grated lemon zest
- 1/4 teaspoonHimalayan salt
- 1/4 teaspoonfreshly ground black pepper
Method
- Heat a skillet over high heat and add the coconut oil until it is completely melted.
- Add the Brussels sprouts and garlic. Sauté for 1 minute until browned.
- Add water carefully, and cook for 2 minutes with a cover, after stirring the sprouts in the pan.
- Remove the cover and stir in the lemon juice, lemon zest, salt, and pepper.
- Continue to cook for another 7 or 8 minutes until tender.
- Serve hot.
Notes
I have to admit I used to not like Brussels sprouts - that is, until I tried a variation of this recipe at True Food Kitchen in Los Angeles. The secret is to use small, fresh, young sprouts and to not overcook them. Brussels sprouts are loaded with Nrf2 activators and rich in anti-inflammatory phytonutrients.