GardenSMART :: Green Vegetables Are on the Menu for St. Patrick's Day
Green Vegetables Are on the Menu for St. Patrick's Day
By Tommy C. Simmons, an enthusiastic cook
Photograph courtesy of Tommy C. Simmons
Our daughter-in-law Jenny Simmons introduced us to stir-fried Brussels sprouts. I have steamed and roasted these miniature cabbage-like vegetables, but never tried stir-frying them until Jenny prepared a skillet of shaved Brussels sprouts mixed with walnuts for a recent birthday dinner.
Pair shaved Brussels sprouts with sugar snap peas for an all-green vegetable side dish.
You can carefully slice each Brussels sprout head into thin slivers or buy them already sliced, shaved or shredded from a farmers' market.
Looking ahead to St. Patrick's Day, I experimented with several green vegetable stir-fry combinations to serve with potatoes and Irish stew (for the meat eaters in the family). My favorites were a combination of broccoli florets and sugar snap peas and Brussels sprouts with sugar snap peas.
Quick, convenient and delicious, do try.
Home kitchen-tested recipe
Brussels Sprouts with Sugar Snap Peas
Serves 4. Recipe is by Tommy C. Simmons.
1 lb. shaved or thinly sliced Brussels sprouts
1 lb. sugar snap peas
1 to 2 tbls. olive oil
1 pat of butter (optional)
Salt, black pepper, red pepper to taste
Sprinkle of dried sweet basil leaves
1. If you weren't able to buy pre-sliced or shaved Brussels sprouts, careful prep the miniature cabbage heads into stir-fry sizes. Prep sugar snap peas by cutting off the ends and removing the tough string that runs down the side.
2. Heat olive oil in a large skillet. Toss in Brussels sprouts and sugar snap peas and stir to coat with the hot oil. If you like a creamier stir-fry, add a pat of butter to the vegetables as they cook. Season and cook over medium high heat until vegetables are hot but still firm. Serve immediately.
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