Brussels Sprouts - Spicy with fried capers

By á-47

Ingredients

• 2 lbs. brussels sprouts, trimmed and halved
• 1/2 cup drained brined capers
• 1/3 cup extra virgin oilve oil
• 2 garlic cloves, minced
• 3 oil-packed anchovy fillets, finely chopped
• 1/2 to 3/4 tea. red chile flakes
• 1/2 lemon

Preparation

Step 1

1. Bring salted water to boil Add brussels sprouts and cook just until tender and bright green, about 5 minutes. Drain and set aside.

2. Meanwhile, blot capers on paper towel. Heat oil over high heat. Add capers and cook stirring carefully (mixture will splatter), until capers start to open and are brown and crisp, about 5 minutes. With slotted spoon, transfer capers to a paper towel to drain.

3. Add garlic and anchovies to pan and cook until fragrant, about 1 minute. Add brussels sprouts and chile flakes and stir to coat with oil. Cook, stirring occasionally, until starting to brown, about 5 minutes. Transfer to a serving plate and sprinkler with capers and a squeeze of lemon.