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.
- 1 1⁄2 lbs Brussels sprouts, halved
- 1 onion, minced
- 2 -3 garlic cloves, minced
- 1⁄2 bunch parsley, minced
- 2 tomatoes, chopped
- 1 tablespoon tomato paste
- 1⁄2 cup olive oil
Directions See How It's Made
- In a large pot, heat the oil on medium high heat.
- Add onions, garlic, and parsley. Sauté until onions are translucent.
- Add tomato paste and let it sauté or "roast" for a few seconds. Stir.
- Add tomatoes and cook for a minute or two until they release some juices.
- Season with some salt and pepper.
- Add the brussels sprouts.
- Add a cup and a half to two cups of water.
- Season again if necessary.
- Add oregano, not too much. (Like 3 or 4 dashes).
- Reduce heat to medium or medium low, cover halfway, and simmer for 40 minutes or until sprouts are tender and sauce has thickened.
- If there is too much liquid after the sprouts have cooked, remove the lid, and increase the heat until sauce thickens.
- Serve with feta.
- 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.