Most people cringe at the thought of ingesting brussels sprout, but try it the Greek way. It just might change your mind.
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- 1In a large pot, heat the oil on medium high heat.
- 2Add onions, garlic, and parsley. Sauté until onions are translucent.
- 3Add tomato paste and let it sauté or "roast" for a few seconds. Stir.
- 4Add tomatoes and cook for a minute or two until they release some juices.
- 5Season with some salt and pepper.
- 6Add the brussels sprouts.
- 7Add a cup and a half to two cups of water.
- 8Season again if necessary.
- 9Add oregano, not too much. (Like 3 or 4 dashes).
- 10Reduce heat to medium or medium low, cover halfway, and simmer for 40 minutes or until sprouts are tender and sauce has thickened.
- 11If there is too much liquid after the sprouts have cooked, remove the lid, and increase the heat until sauce thickens.
- 12Serve with feta.
- 13You may also add 3 or 4 cubed Idaho potatoes into the stew at the point in the recipe where you add in the brussel sprouts. This makes for a thicker and tastier sauce. If you do this, just add more water and salt since potatoes tend to absorb a lot of liquid.
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Nutritional Facts for Brussels Sprouts à La Kefalonitissa
Serving Size: 1 (293 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 328.0
- Calories from Fat 252
- Total Fat 28.0 g
- Saturated Fat 3.9 g
- Cholesterol 0.0 mg
- Sodium 73.1 mg
- Total Carbohydrate 18.3 g
- Dietary Fiber 5.8 g
- Sugars 6.2 g
- Protein 5.4 g