Blistered Brussels Sprouts with Preserved Lemon and Castelvetrano Olives

Serves 4

Pre-heat a large skillet, over high heat until you splash it with water and it immediately hisses and evaporates. To that:

Coat the bottom with high heat cooking oil (canola, rice bran, peanut, ghee) and add:
4-5 handfuls Brussels Sprouts (1 qt), ends trimmed and halved
Immediately reduce the heat to medium and
Be sure that the cut side is down and they are all in as much of an even layer as possible.
Leave them alone until the bottom is browned (3-5 minutes) and the top starts to become bright green. Sometimes, I’ll splash a little handful of water over everything just to release some steam to help the interiors cook. Once the cut side is browned to your liking, sprinkle with a few pinches of sea salt and flip the brussels about to cook on the other sides.

When you have reached the desired done-ness (they should slightly give when you press on the top of one), remove from the heat and add:
1/2 preserved lemon, pulp removed, minced; or zest of 1 lemon
1/2 pt Castelvetrano Olives, pitted and halved
Mix to combine thoroughly and finish with some freshly chopped herbs, like parsley, a sprinkle of crunchy sea salt, a squeeze of lemon juice, and light bath of extra virgin olive oil

Select photography by Emma K. Morris, Casia LaCroix, & Andreya Nightingale