I'm still in LA but wanted to share one of my favorite recipes from the past couple of weeks. This is delicious for practically any meal - breakfast, lunch, dinner - it works for all of them. And it's really quick and easy. Leftovers keep well in the fridge too.
2 - 3 shallots, thinly sliced (or one medium onion)
12 oz raw and shredded brussel sprouts (Whole Foods sells these already prepped and it makes this meal so fast. Yes, they come in a plastic bag but it's a recyclable plastic bag so I am okay with it)
.25 c chicken broth (I've been skimming off the top of this soup, you could also use diluted stock)
1 can of white beans, drained and rinsed
.3 c sliced almonds
olive oil
juice of half a lemon
s + p
sausages of your choice (I like these), sliced into rounds
boiled egg, optional
Heat a swirl or two of olive oil in a large skillet or sauté pan. Cook shallot over medium-low heat until soft. Add brussel sprouts, stir occasionally until starting to wilt but still bright.
In another small fry pan heat the sausage rounds with a tiny bit of olive oil over medium heat. Turn once so both sides are crispy.
Add chicken broth to the brussel hash and stir to combine. Season with salt and pepper. Add white beans, almonds, juice of one lemon, and more salt and pepper to taste. Stirring between each addition until everything is heated through.
Put hash into bowls and top with sausages and a boiled egg if that's your fancy (or if are challenging eggs that week as I was!)
This recipe is ED without the eggs. It's paleo either way.
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