slice 1 fat leek - include some green! and 5 fresh, tender 1.5-2" brussels sprouts in the food processor. they'll be ribonned prettily. leave them to rest for 4-5 hours while you cut fabric and listen to an audiobook (optional).
then, chuck em in the cast iron skillet with a drizzle of olive oil, dash of heirloom tomato salt (tomorrow's recipe may be "fresh compost with heirloom tomato salt" because that stuff makes everything spectacular), dash of red pepper flakes. stir. eat. marvel at the fact that you purchased and cooked brussel sprouts without being coerced.
today's post was inspired by farmerbrown's bs+kale mash, on which they rest their catfish. i <3 u, farmerbrown!
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