Debbie's Brussel Sprouts.

Debbie's Brussel Sprouts.

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Deborah Lanigan


I adapted this recipe from a spinach dish I had in a restaurant. It works just as well with spinach and other greens, as well as other cruciferous veg like broccoli or cauliflower


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15 Min
15 Min


  • 100 g
    pancetta, fine diced
  • 15 ml
  • 1
    onion, diced
  • 2 clove
    garlic minced
  • 125 ml
    white wine
  • 1 kg
    brussel sprouts, (fresh or frozen)

How to Make Debbie's Brussel Sprouts.


  1. Blanch Sprouts in boiling salted water for 5 minutes and Cool (this step can be omitted if using frozen sprouts)
  2. Sautee bacon in olive oil until most of the fat has been rendered out
  3. Add onion and garlic and continue cooking until onion is transparent
  4. Add wine and bring to boil. DO NOY USE COOKING WINE. the dish will be way too salty.
  5. Reduce heat to simmer, add sprouts, cover and let cook until desired degree of tenderness
  6. season (S+P) to taste.

Printable Recipe Card

About Debbie's Brussel Sprouts.

Main Ingredient: Vegetable
Regional Style: Canadian
Other Tag: Quick & Easy

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