Brussels Sprouts à La Kefalonitissa

READY IN: 50mins
Recipe by Kefalonitissa

Most people cringe at the thought of ingesting brussels sprout, but try it the Greek way. It just might change your mind.

Top Review by GrItalishian

I tried this recipe for the first time tonight. I didn't have fresh tomatoes or parsley so I used tomatoes I had jarred from my garden and dried parsley. I made it as a side dish. Was not a big hit with my four year old. My husband was so-so. However, I enjoyed this so much that I skipped the main dish and other sides I had made and this is all I ate. I still can't believe I ate the whole batch. I will be making this for myself on a regular basis. Thank you so much for sharing.

Ingredients Nutrition


  1. In a large pot, heat the oil on medium high heat.
  2. Add onions, garlic, and parsley. Sauté until onions are translucent.
  3. Add tomato paste and let it sauté or "roast" for a few seconds. Stir.
  4. Add tomatoes and cook for a minute or two until they release some juices.
  5. Season with some salt and pepper.
  6. Add the brussels sprouts.
  7. Add a cup and a half to two cups of water.
  8. Season again if necessary.
  9. Add oregano, not too much. (Like 3 or 4 dashes).
  10. Reduce heat to medium or medium low, cover halfway, and simmer for 40 minutes or until sprouts are tender and sauce has thickened.
  11. If there is too much liquid after the sprouts have cooked, remove the lid, and increase the heat until sauce thickens.
  12. Serve with feta.
  13. You may also add 3 or 4 cubed Idaho potatoes into the stew at the point in the recipe where you add in the brussel sprouts. This makes for a thicker and tastier sauce. If you do this, just add more water and salt since potatoes tend to absorb a lot of liquid.

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