Brussels-Kraut

Directions

1. 1
   Wash sprouts and remove any dark or slimy leaves. Cut in half lengthwise.
2. 2
   Heat the oil in a medium cast-iron skillet over medium-high heat (You can use any nonstick skillet, but nothing browns like a cast-iron) until shimmering.
3. 3
   Add the sprouts and season with salt and pepper. Saute until lightly browned. Add the sourkraut and its juices.
4. 4
   Cook 1-2 minutes (or until the vinegary sourkraut clears out your sinuses) and dress with the honey mustard or other condiment. Serve in the skillet or transfer to more desirable serving vessle.