Stewed Brussels tops

This is also a great recipe for collard greens. If you have smoked salt, you can substitute it for the sea salt for a smoky flavor. Frying a slice or two of bacon or ham in the pot before adding other ingredients also adds a nice smoky flavor!

Serves 2

• 1 large bunch of Brussels tops

• 2 large garlic cloves, sliced in half lengthwise 

• 1 cayenne pepper, seeds removed for less intense heat

• 2 cups water, or vegetable or chicken stock

• 1/4 tsp. black pepper

• 1/2 tsp. sea salt

Put all ingredients in a small saucepan and bring to a simmer. Simmer for 10-15 minutes, until Brussels tops are tender.

Strain the tops, and season with salt to taste and a dash of vinegar. 

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