Brussels sprouts with onion and lemon
A source of fiber and vitamins C and K, this dish supports the immune system and bone health. Lemon adds freshness, while olive oil gives a rich flavor, making it perfect for a light side dish.
Trim the tough bases off the Brussels sprouts (350 g), and cut the large heads in half. Slice the onion (80 g) into thin feathers. Heat olive oil (15 g) in a saucepan, add the onion, and cook for 3-4 minutes until soft.
Add the Brussels sprouts, water (80 g), lemon (25 g), table salt (2 g), and black pepper (0.5 g). Cover with a lid and simmer for 12-15 minutes over low heat. The cabbage is ready when it can be easily pierced with a knife but remains firm and green, without a gray overcooked hue. Remove the lid and evaporate the excess liquid for 1-2 minutes.
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