Lemon & Garlic Brussels Sprout Breakfast Bowl

It was noon on a Thursday. I escaped the confines of my chair and desk to stretch my legs and get a breath of fresh air, and explore Resource , our local upcycler where you may find someone’s discarded kitchen island or dining table or front door. I perused their supply of cabinets, but no



Ingredients:
2 teaspoons coconut oil 
1/2 yellow onion, diced
1 clove garlic, minced
10 brussels sprouts, shredded with a food processor or with a knife
2 cups green kale, roughly chopped
1/2 teaspoon lemon zest 
Salt & pepper 
2 eggs 

Directions:
Heat 1 teaspoon coconut oil in a 9-inch skillet over medium heat. When the oil glistens, add the onion to the pan and sauté until translucent.
Add garlic to the pan, and sauté for 1 minute before adding the shredded brussels sprouts and chopped kale. Continue to cook, stirring occasionally, until the kale is bright green and soft, and the shredded brussels sprouts are tender.

next instruction : www.forageddish.com

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