The Most Transformative & Delicious Way to Cook Brussel Sprouts

51q-cOiWPpL._SX402_BO1,204,203,200_.jpgI first met Dana Jacobi many years ago when she and her mother came to my former cooking school to study baking. It was enjoyable having such sweet and attentive students. I didn't realize at the time that Dana was a fellow food professional. Since that time, I have followed with great interest Dana's evolving career as a cookbook writer of 14, now 15 books. I knew that this newest book, The Power Greens Cookbook, would be very special for two reasons:

  • Dana is an exceptionally creative and excellent writer
  • The photographs are by my wonderful friend and photographer of two of my books: Ben Fink

So it was no surprise that her method for cooking brussels sprouts is a game changer and it is the method I will use from here on. It is quite amazing how the taste and texture of brussels sprouts is affected by the cooking method. While this is true for all food, it is dramatically so with this vegetable. I've always cut off the base and made a little X to ensure that the steam would penetrate to the center to provide even cooking. I would stick a cake tester into them to determine when they were tender. And they were never quite the same texture throughout. Dana's method is the soul of simplicity, and yields the most evenly cooked and more purely flavorful results. And no need to test for doneness--they steam to perfection in just 6 minutes. All you need to do is cut off the base and cut each in half. Then set them in a steaming basket with boiling water beneath. Lovely with a little butter, Dana's sauce of olive oil, parsley, garlic, shallots, and capers makes a fantastic dressing. The brussels sprouts are great served hot or room temperature. This book will not be retired to decorate my library--it will have a permanent place in my savory kitchen. There are 139 other recipes still to enjoy. The Power Greens Cookbook: 140 Delicious Superfood Recipes