Ingredients
Extra-virgin olive oil
1 clove garlic, smashed
Pinch of crushed pepper
1 pint Brussels sprouts, stemmed and leaves pulled apart
Kosher salt
Half a lemon
Seeds from 2 pomegranates
Preparation
Coat a large saute pan with olive oil; add the garlic and red pepper and bring to medium heat. When the garlic has turned a lovely golden brown, (takes 2 to 3 minutes), remove it from the pan and ditch it - it has fulfilled its garlic destiny.
Add the Brussels sprouts. Season with salt, cover and cook until the sprouts have wilted, 2 to 3 minutes.
Remove the lid, raise the heat to medium-high and let the sprout leaves brown and “frizzle” 8 to 10 minutes more. Taste and season with salt if necessary. Squeeze half a lemon over the frizzled leaves. Remove from the heat and finish with the pomegranate seeds. Delish!
