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

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 

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.

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