This is one of those dishes which they surprisingly turned out better than I could ever imagined. I am a big fan of Brussel sprouts and I particularly love them in this recipe. They taste delicious with the red onion, chilli flakes and a touch of cream to make them more indulgent.
1 red onion – finely sliced
2 garlic cloves – crushed
About 200gr of Brussel sprouts – trimmed and finely sliced
A small handful of kale – destemmed and roughly chopped
The zest and juice of 1/2 lemon
1 can of cannellini beans – drained and rinsed
100ml of plantbased cream – I have used Elmlea
A big pinch of chilli flakes
1 tbsp of olive oil
Salt and pepper to taste
Add the oil to a large frying pan on a medium heat. Add in the sliced red onion and cook for around 5 minutes until it starts to caramelise. Add in the garlic and chilli and cook for another few minutes, Make sure to keep stirring to prevent the garlic from burning. Add in the sliced Brussel sprouts and cook for 8-10 minutes until the sprouts start to soften. Add in the curly kale and the drained cannellini beans. Mix everything together. Pour in the cream and a splash of water and cook for 5-6 minutes. Taste and adjust for seasoning. Add the lemon zest and lemon juice. Serve while still warm.