Sauteed Brussels Sprouts with Pinot Grigio Balsamic Vinegar

My friend Kim Reed Wells posted a very similar recipe on FaceBook, which I stole from her and added to it. I’d been wondering what to do with fresh Brussels sprouts, so thanks, Kim. This really is delicious!

1 cup vegetable broth
1 lb. fresh Brussels sprouts, ends trimmed then cut in half or quarters
1 medium red onion, sliced
2 cloves garlic, chopped
1 jalapeño pepper, seeded and chopped
3 banana peppers, seeded and chopped
No-salt herb seasoning
1/4 tsp. salt (it really needs a little salt)
1 small bunch bok choy, stems removes and leaves chopped
4 mushrooms, sliced
2tsp. Pinot Grigio Balsamic vinegar

In a large covered skillet or wok, on high heat, bring the broth to a simmer; add sprouts, onion, garlic and peppers. Cover and Sauté on high about 10 minutes or until most of the broth boils out and sprouts get soft. Add the bok choy and mushrooms and turn heat to low; simmer uncovered for about 5 more minutes and the bok choy is soft. Transfer to serving dish and sprinkle with vinegar; serve immediately.

*You can certainly substitute or personalize many of these veggies, for example, use kale or swiss chard instead of bok choy. And you can certainly use any kind of balsamic vinegar; I used what I had on hand.

2 thoughts on “Sauteed Brussels Sprouts with Pinot Grigio Balsamic Vinegar

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