“Eat more veggies” is the mantra if you want to remain healthy. So, it comes as no surprise that some veggies like the Brussels sprouts have become popular now. They contain good amounts of vitamin A, vitamin C, folic acid and dietary fiber. Brussels sprouts, as with broccoli and other members of the cruciferous family, contains sulforaphane, a chemical believed to have potent anti-cancer properties. Although boiling reduces the level of the anti-cancer compounds, steaming, and stir frying do not result in significant loss. Lima beans are rich in proteins, folate, and fiber, in addition to antioxidants and plant sterols. People have come up with innovative methods to cook the tiny cabbage – some cook it with bacon, others shred it in salads, etc. I love the tiny green cabbages and cook them in different ways. This recipe is a popular one, and friends are always asking for the recipe. Here I am sharing the recipe so you can enjoy it too. Feel free to replace the lima beans with edamame or green peas – both work well in this simple delicious recipe. I used 1 cup lima beans, 2 cups brussels sprouts, one leek (coarsely chopped), one clove garlic (minced), fresh lemon juice (use how little or how much you like), red pepper flakes (a pinch is not enough for me), a little cumin seeds, and salt.
Here are the directions to make lemony brussels sprouts: Trimmed and halved the brussels sprouts. Blanched in salted boiling water for a few minutes, drained and set it aside. Into the same boiled water I added the lima beans and cooked until done. Drained the beans and set it aside. Heated some olive oil in a skillet and added the cumin seeds, leeks and crushed garlic clove. Also added the red pepper flakes and a little more salt. When the leek was softened, added the brussels sprouts and lima beans and tossed well. Sprinkled fresh lemon juice and served warm with fried rice.