Brussels Sprouts with Goji Berries

Cooking Brussels sprouts in a La Chamba clay pan

The problem with Brussels sprouts is that they are often overcooked to a dull, grey, listless texture, with the added insult of an unpleasant sulfur aroma. No wonder so many people do not like these tiny green cabbages!
Overcooking them actually releases potent sulfur compounds that we do not like. So, the trick is NOT to overcook them.
Another thing that makes Brussels sprouts difficult for so many home cooks is that they take a long time to cook through, often resulting in… overcooking!
I will share with you how to make an easy, delicious, and sulfur-free Brussels sprout dish that will be welcomed and devoured at your holiday meal gathering, or any day.

Tip: Cut each sprout in half or quarters (if they are on the big side) from the top to the core. This way, each segment stays intact, cooks much faster, and soak up the flavors of the other ingredients.

Yield: 4 servings as a side dish

Ingredients:
1/2 pound Brussels sprouts, cut into halves or quarters
2 strips bacon*, cut into small dice or julienne
1 medium shallot, thinly sliced
1/3 cup bone broth or water
1/3 cup dried goji berries
Sea salt to taste
Fresh ground pepper, to taste
Fresh parsley or dill for garnishing
Grated lemon peel as garnishing

* Substitute with 2 - 3 oz of dried shiitake mushrooms for a vegan version. Soak the dried shiitake in warm water for 10 minutes, and then cut into slices.
Use 2 Tablespoons of extra virgin olive oil to cook with.

  1. Heat a large cast-iron skillet or La Chamba pan over medium-high heat, then add the bacon pieces. Allow to cook for about 2 minutes to render the bacon fat.
    (If using shiitake mushrooms, heat the olive oil, and sauté the mushroom pieces until they are slightly caramelized.)

  2. Add in the sliced shallots and Brussels sprouts. Mix well, then sauté for about 1 minute.

  3. Add in the broth or water.

  4. Add in sea salt and a couple of good grinds of black pepper.

  5. Lower the heat to medium, and cover the pan. Allow to simmer for about 3 - 4 minutes.

  6. Add in the goji berries. Add a bit more broth or water (or a dash of wine from the glass you’re drinking from…), if the mixture looks dry.

  7. Cover and cook for another 2 - 3 minutes.
    (To ensure that you do not overcook the sprouts, test with a fork or taste one. They should be firm, but easy to bite through.)

  8. Serve with fresh herbs and grated lemon peel, if desired.



Karen Wang Diggs