Belgian green

2 comments
Staying in

I love when I come over a dish that doesn’t require exact measurements or ingredients. You know, one of those you see somewhere and go “Oh, I’m gonna make that some day” and then forget all about it, until one day you’re standing there with a cabbage and sort of remember that thing you saw once, somewhere, but what was it now again? So you end up freestyling a little and add your own twist, and then it still turns out pretty damn sweet.

A good while back, one of the Swedish bloggers I follow went through a brussel sprout period. I’d hardly ever eaten brussel sprouts before besides for Christmas, but I read one of her posts and made a note in my head to do one of those brussel sprout dishes. Then one day months later I was completely lacking lunch inspiration, when those green little balls came to mind. I didn’t remember exactly how she’d done it, so I put some bacon in there too and I think that was a great addition.

So here’s how you could do it (but why not freestyle a little and make your own version as well, it could be like a wandering blog dish that keeps growing and growing, until it has like 55 ingredients and ends up at some fancy restaurant with some kind of star to its name): Fry your bacon without burning it (if you’re like me, this is a valid instruction). Halve your brussel sprouts and sauté them in some olive oil, slice a red onion or two and add to this. Let fry until tender. But don’t burn it. Add the bacon, drizzle over a substantial amount of honey and crumble as much feta cheese as you see fit. Put some salt and pepper on all of that and voilà, as them Belgians say, you’ve got pretty much the perfect lunch.

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Malin Ågren is a copywriter living in Sweden. Food is her number one hobby.

2 thoughts on “Belgian green”

  1. Yes, indeed! We usually prepare an oven dish with cooked potatoes, brussels sprouts, bacon and grated cheese. Another delicious vegetable is Belgian andive (witloof). We fry this until it’s almost caramelizing and also add some brown sugar to compensate the bitter taste.

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