2 tbsp coconut oil/ghee
1 brown onion, sliced
2 cups shredded brussel sprouts (15-20 sprouts)
2 garlic gloves
1 tsp salt
1 tsp butter
1 tsp balsamic vinegar
optional unsweetened dried cranberries
Heat oil in a frying pan and sauté onion until soft and translucent.
In the meantime, shred the brussels sprouts- cut off ends and throw in food processor or thinly slice. Add to the onion together with garlic, salt and butter. Cook for 2-3 minutes, stirring occasionally, and then add balsamic vinegar and cranberries. Stir through and cook for a further 2-3 minutes. Careful not to overcook- don't let completely wilt!
A great source of vitamin C and vitamin K, they also provide folate, manganese, vitamin B1, B6 and potassium. Low calorie and high fibre, they belong to the cruciferous family of vegetables which are rich in antioxidants, and help the liver with phase 1 (due to the Vitamin C ) and phase 2 (sulphur content) detoxification.
Image via food52.com