brassicas and snap peas

As the snow began to fall this morning, I thought about the blessing of new beginnings. Every meal is a new beginning, a new opportunity. Choose new combinations of vegetables, cut them in a new way, cook them in a variety of styles and eat them with an open palate. I cut the brassicas (Brussels sprouts and kale) into small pieces, sliced the snap peas that I often leave whole, sautéed them in olive oil, and a new dish was born.


serves 2


7-9 medium-sized Brussels sprouts

7 dinosaur (aka lacinato) kale leaves

5-6 snap peas

1 Tablespoon EVOO (Extra Virgin Olive Oil)

Process  Wash the Brussels sprouts, kale and snap peas well by immersing them in bowls of water,  separately. Trim the ends of the Brussels sprouts.


Cut each one in half, lengthwise, and then in quarters or sixths.


Set aside.  Trim the tough ends of the kale and then chop it into inch-wide bite-sized pieces.


Set aside.  Remove the tiny hairs from the snap peas. Slice lengthwise if desired. Heat a cast iron or stainless steel skillet on a medium flame for about 20 seconds. Add the olive oil to the pan and let it disperse for about 10 seconds. Place the Brussels sprouts in the pan and sauté them on all sides.


Add the dinosaur kale.When it wilts add the snap peas.Sauté all three vegetables together for about 30 seconds. Remove from pan and serve in individual bowls.


©Nancy Wolfson-Moche 2014