Sauteed Brussels Sprouts with Chorizo

1. 1

   To a large pot of boiling salted water add the Brussels sprouts and cook for 10 minutes, remove with a slotted spoon and drop into a bowl filled with ice and water, after 5 minutes strain and set aside.

2. 2

   In a large saute pan over a medium flame heat the olive oil.

3. 3

   When it begins to smoke, add the chorizo, and cook until it becomes crispy and has rendered some fat.

4. 4

   Add the onion and garlic and cook until the onion is translucent, increase the flame to high and add the Brussels sprouts and cook for an additional 3 minutes.

5. 5

   Add the chicken stock and cook for 5 minutes, or until the liquid has reduced to approximately 1/4 cup, add the butter and cook for 3 more minutes, season with salt and pepper and serve in a large bowl.

* Per serving · 4 servings · Values may vary.

No additional tips available.