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Looking for a simple, seasonal way to include some healthy greens as well as incorporate those delicious fresh cranberries that are popping up in stores around the country? This time of year, I buy a big container of fresh cranberries weekly and use them in everything–braised meat dishes, salad toppings, and added to stir-frys like this one. Besides being a good source of antioxidants, they add a wonderful tart kick, especially when used raw, or lightly cooked.
This is a great addition to a meat dish for a seasonal meal, or you could include it on your holiday menu. Crumbled bacon would give this dish a little bit of a fancy touch, or you could try substituting collards or kale if you don’t have sprouts.
- 2 lbs brussels sprouts, ends removed and halved
- 2 tablespoons solid cooking fat (Bacon grease is particularly yummy here, but you could use coconut oil, tallow, lard, or duck fat)
- 1 cup fresh cranberries, halved
- ½ tablespoon maple syrup (optional)
- ½ teaspoon sea salt
- ¼ teaspoon lemon zest
- Squeeze of lemon juice
- Shred the brussels sprout halves into long strips; set aside.
- Heat the fat in the bottom of a skillet on medium-high heat. When the pan is hot and the fat has melted, add the brussels sprouts and cook for 5 minutes, stirring occasionally, until lightly browned.
- Add the cranberries, maple syrup, and sea salt to the pan and cook, stirring, for another three minutes, or until sprouts are just tender. Add the zest as well as a squeeze of lemon and serve warm.