I threw this together this week when the fridge was nearly bare and bellies were growling. I think it would work with various leftover meats, though Brussels sprouts do pair particularly well with strongly-flavored cured pork products - pepperoni in this case, though a kielbasa or other sausage would probably do well, as would some bacon. You could probably incorporate other leftovers into the mix - roasted potatoes, for instance. As is, it's a quick and tasty lunch or side dish. Slicing the sprouts into thirds or fourths across the equator (parallel to the stem end, rather than through it) lets some of the leaves fall apart and makes them cook quickly (and also helps them not look like Brussels sprouts, if you have any skeptics in your household). This recipe is also great for the larger, looser Brussels sprouts tops.
Per person:
1 cup Brussels sprouts or tops, cleaned and trimmed if necessary, sliced thinly
1 or 2 inches leftover pepperoni, chopped roughly
1 or 2 garlic cloves, peeled and sliced
a few slices of deli turkey meat, torn into pieces
a pinch of caraway seed
1/4 cup sauerkraut
a spoonful of mustard (optional)
salt & pepper to taste
Melt a few tablespoons of bacon fat or butter in a heavy-bottomed skillet over medium heat. Add the garlic and cook just until fragrant, maybe a minute. Add the Brussels sprouts and cook until just tender, stirring frequently, 5-10 minutes, adding more butter or fat as necessary to keep from sticking. Add the caraway, pepperoni, and turkey and cook until warmed through. Take off the heat and add sauerkraut and mustard, stirring to mix well. Taste for salt & pepper (the sauerkraut may provide all the salt you need).
1 cup Brussels sprouts or tops, cleaned and trimmed if necessary, sliced thinly
1 or 2 inches leftover pepperoni, chopped roughly
1 or 2 garlic cloves, peeled and sliced
a few slices of deli turkey meat, torn into pieces
a pinch of caraway seed
1/4 cup sauerkraut
a spoonful of mustard (optional)
salt & pepper to taste
Melt a few tablespoons of bacon fat or butter in a heavy-bottomed skillet over medium heat. Add the garlic and cook just until fragrant, maybe a minute. Add the Brussels sprouts and cook until just tender, stirring frequently, 5-10 minutes, adding more butter or fat as necessary to keep from sticking. Add the caraway, pepperoni, and turkey and cook until warmed through. Take off the heat and add sauerkraut and mustard, stirring to mix well. Taste for salt & pepper (the sauerkraut may provide all the salt you need).
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