His comment inspired me to post some of my Southern recipes that are on the healthier side. I want to show others that Southern food doesn't have to mean using a pound of butter and deep frying.
I made kale chips for the first time this week. I tried them at Hundred Acres restaurant the last time I was in New York. After making the kale chips, I decided that I could substitute mustard greens for kale. Mustard greens have a similar flavor to kale. My Southern Chips (Mustard Green Chips) are a healthier alternative to potato chips. This is a fun way to get your kids to eat their greens.
Southern Chips (Mustard Green Chips)
3 cups chopped mustard greens, washed & dried
1 Tbsp. olive oil
¼ tsp. kosher salt
Preheat oven to 300 degrees.
In a bowl, toss mustard greens, olive oil, and salt. Place onto a baking sheet.
Bake at 300 degrees for 16 minutes.
Let cool slightly and carefully remove from baking sheet.
Brussel Sprouts, "little cabbages" as my mom likes to call them, is a vegetable that not very many people are a fan of. I can say I have converted many "finicky eaters" to brussel sprout fans. As I was in line one day to pay for my groceries, the lady behind me asked me what I was going to do with the brussel sprouts. I described to her how I was going to roast them in the oven. I toss brussel sprouts and onion slices in olive oil, salt, pepper, and minced garlic. I then roast them in the oven on 400 degrees for 30 minutes. The result is carmelized sweet brussel sprout goodness. Needless to say, she and the lady behind her got out of line to get some brussel sprouts.
So I have a new recipe using brussel sprouts. It is Sauteed Brussel Sprout, Leek, and Green Apple with Candied Pecans. The combination of ingredients is unique but works so well together. The flavors are slight bitterness from the sprouts, sweetness from the leek, apple, and candied pecans, and slight tartness from the apple. All the flavors and textures make for a great tasty dish. So without further ado I present my brussel sprout dish......
Sautéed Brussel Sprouts, Leek, and Green Apple with Candied Pecans
2 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil
2 garlic cloves, minced
About 10 large fresh brussel sprouts, sliced thin
1 leek, sliced thin
1/4 granny smith apple, halved and sliced thin
½ tsp. hickory smoked salt
Candied Pecans (recipe below)
Melt butter in a large cast-iron skillet over medium heat. Add olive oil and garlic and cook for 2 minutes. Add sprouts, leek, and apple slices to skillet. Season with salt and cook for 8-10 minutes. Gently toss vegetables during cooking time to coat in butter and oil and prevent from cooking on only one side.
To finish, top with candied pecans and serve immediately.
2 Tbsp. water
2 Tbsp. cane sugar
¼ cup pecan halves, cut in half lengthwise
Over medium-low heat, bring water, sugar, and pecans to a simmer, stirring until sugar dissolves. Continue simmering for 7 minutes, stirring occasionally. Sugar and water should turn into syrup. Using a fork, remove pecans onto wax paper to cool.
Did you know that brussel sprouts grow on a stalk?