Tangy Sautéed Brussels Sprout and Leeks

Moms are the best. Specifically, my mom is pretty (as Wes put it tonight) badass. And she is.

Since Wesley moved, I’ve been “helping” him decorate his new place. By “helping” I really mean completely taking over like a crazed tyrant.

So I had my eye on these white leather storage benches I found at Homegoods. I hesitated and decided to give myself some time to think about my purchase. There were two of them, so I was fairly confident they would be there when I returned.

Last night we went to go make a purchase and they were both GONE. It was at that moment I realized how perfect that bench was and now it had escaped my grasp.

So I did what any rational person would do. I spent hours scouring the Internet for the same bench and found NOTHING. Seriously? I’m a professional online shopper. If I couldn’t find it, it ain’t out there.

At lunch today I went to a second, way more fully stocked Homegoods store and found nada. I was PISSED.

I just knew I would never find anything I liked as much.

But tonight, my mom happened to be at a Homegoods that I would never been in and she found and purchased me the bench.

Like I said, the best.

So when she requests things in the kitchen like a meal of scallops and Brussels sprouts when all I want to make is a simple soup and salad, I say yes.

This dish filled my need for something simple and Mom’s desire for sprouts. And I got the perfect bench. Win. Win. Win.

You will need…

1 tablespoon olive oil

1 ½ lb Brussels sprouts, halved and stems removed

2 leeks, white and light green

2 tablespoons red wine vinegar

Salt and pepper to taste

Start by adding the olive oil and leeks to a large pan and toss them until the leeks are lightly coated.

Season with salt and pepper and cook the leeks down until they are softened.

Add in the Brussels sprouts. Try and place them flat side down so they get a good brown.

When the sprouts have caramelized a bit, toss the leeks and sprouts well and season with salt and pepper.

Pour in the vinegar and toss well. Let the liquid burn off and serve hot.

Love and Beer Floats

Angela

Tangy Sautéed Brussels Sprout and Leeks

1 tablespoon olive oil

1 ½ lb Brussels sprouts, halved and stems removed

2 leeks, white and light green

2 tablespoons red wine vinegar

Salt and pepper to taste

Start by adding the olive oil and leeks to a large pan and toss them until the leeks are lightly coated.

Season with salt and pepper and cook the leeks down until they are softened.

Add in the Brussels sprouts. Try and place them flat side down so they get a good brown.

When the sprouts have caramelized a bit, toss the leeks and sprouts well and season with salt and pepper.

Pour in the vinegar and toss well. Let the liquid burn off and serve hot.