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Less-Meat Mondays: Cannellini with Shredded Brussels Sprouts and Sausage
By Freya Bellin
With the end of summer we must grudgingly say goodbye to peaches and berries, but I happen to love fall produce. One of my favorites, the Brussels sprout, is a kind of vegetable underdog. Over the past few years it seems to have made the transition from rejected to revered, and I love finding recipes that would bring even the most hesitant of sprout-eaters onto the bandwagon. This is one of those recipes. The sausage (I used an Italian chicken sausage) and red pepper flakes add nice heat to the dish, and shaved Brussels sprouts make it light and salad-like. This is essentially a meal on its own, but I bet it would taste great over polenta or farro. I opted to serve it in a bowl with a big hunk of onion and olive focaccia to help soak up the juices. Recipe from The Food Matters Cookbook.
Cannellini with Shredded Brussels Sprouts and Sausage
Makes: 4 servings
Time: 20 minutes with cooked or canned beans
Cannellini beans with garlic and sausage are admittedly hard to beat (there’s a reason you see it everywhere). But shredded Brussels sprouts are a welcome addition to this classic combination; if there are still Brussels sprout haters out there, this will convert them. Serve this dish, with its beautifully flavored pan juices, over cooked grains like farro, bulgur, or cracked wheat, or a couple of thick slices of toasted bread.
3 tablespoons olive oil
8 ounces Italian sausage, casings removed
2 tablespoons minced garlic
Red chile flakes, to taste
Salt and black pepper
1 pound Brussels sprouts, shredded in a food processor or roughly chopped
1⁄2 cup white wine or water
2 cups cooked or canned cannellini beans, drained
1. Put the oil in a large skillet over medium heat. When it’s hot, crumble the sausage into the pan and cook, stirring occasionally to break the meat into relatively small bits, until browned, 5 to 10 minutes. Add the garlic and chile flakes and sprinkle with salt and pepper. Cook and stir for another minute or so.
2. Add the Brussels sprouts and wine to the skillet and cook, stirring frequently, until the sprouts are tender but still a bit crunchy, 5 to 10 minutes.
3. Add the beans and cook, stirring occasionally, until they are heated through, just a minute or 2. Taste and adjust the seasoning. Serve.
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