Brussels Sprouts Provencal Style

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Gardening and cooking have been elements of monastic life since the earliest days of Christian communities. Even the author of the life of Saint Anthony (the first monk) wrote, "These vines and these little trees did he plant; the pool did he contrive, with much labor for the watering of his garden; with his rake did he break up the earth for many years." One contemporary heir to Saint Anthony is Brother Victor-Antoine d'Avila-Latourrette, whose Fresh from a Monastery Garden contains vegetarian

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Fresh from a Monastery Garden : An A-Z Collection of Delectable Vegetable Recipes

Authors: VICTOR D'AVILA-LATOURRETTE

Date: November 1998

ISBN: 0385490399

Publisher: Broadway

Hardcover

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Brussels Sprouts Provencal Style
Recipe from: Fresh from a Monastery Garden
by VICTOR D'AVILA-LATOURRETTE
Cookbook Heaven at Recipelink.com

1 pound brussels sprouts, trimmed
4 tablespoons olive oil, plus more if needed
2 large onions, chopped
4 garlic cloves, chopped and minced
5 tomatoes, peeled and chopped
1 bay leaf
a pinch of Provencal herbs (thyme, rosemary, basil)
1 (6 ounce) can pitted black olives, drained
salt and pepper

Boil the brussels sprouts in salted water for about 20 minutes. Drain them.
Pour the olive oil into a heavy casserole (cast-iron, if possible). Add the onions, garlic, tomatoes, bay leaf, Provencal herbs, olives, salt, and pepper. Cover the casserole and cook the vegetables over low heat. Stir from time to time, and watch that nothing sticks to the bottom. Cook for about 25-30 minutes.
After 30 minutes, add the cooked brussels sprouts, stir well, and cover the casserole again. Continue cooking over low heat for 8-10 minutes. Remove the bay leaf, check the seasonings, and serve immediately.

Note: This dish can be served as an appetizer or as an accompaniment for eggs, fish, or meat.

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