Brussels Sprouts Braised with Vinegar

Preparation

1. Step 1

   Trim the core even with the base of the sprouts. Remove the outer, discolored leaves and cut each sprout in half. Wash them thoroughly and drain well.

   Step 2

   Heat 1/4 cup olive oil in a 3-quart braising pot or wide, deep skillet. Whack the garlic cloves with the side of a knife and toss them into the oil. Cook, shaking the pan, until golden, about 2 minutes. Stir the sprouts into the oil, season them lightly with salt, and stir until they turn bright green, about 3 minutes. Pour in 1 cup of the water and the vinegar and bring to a boil. Lower the heat so the liquid is simmering. Cook, uncovered, until the sprouts are tender and almost falling apart and the liquid is almost completely evaporated, 20 to 25 minutes. If the liquid is evaporated before the sprouts are tender, add more water, about 1/4 cup at a time, as necessary. Taste and season with pepper and, if necessary, salt.

   Step 3

   Spoon the sprouts into a warm serving bowl, drizzle a little olive oil over them, and serve.

2. Variation: Savoy or White Cabbage Braised with Vinegar

   Step 4

   Substitute one small (about 2-pound) head of Savoy or white cabbage for the Brussels sprouts. Peel off any discolored or wilted outer leaves and cut the head in quarters through the core. Remove the core and cut the cabbage into 1-inch-wide strips.