by Paula Marcoux
- 1 pound brussels sprouts, trimmed
- kosher or sea salt
- 2 tablespoons lard
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, peeled and sliced thinly
- 8-10 fresh sage leaves
- freshly ground black pepper
- 2 tablespoons port or sherry
Bring a well-salted medium potful of water to boil. Toss in the sprouts and cook until almost done—4 to 6 minutes, depending on size and density. Drain in a colander.
In a large frying pan, heat the lard and oil together until the fat is a bit shimmery. Add the sage leaves and fry on both sided until frizzled—a few seconds. Remove to a plate. Quickly do the same drill with the garlic—remove it also to the plate without letting it burn in the least. Shake the last water off the sprouts and add them to the fat tossing them about until nice and glossy. Grind over plenty of black pepper. Add the wine, and toss again. Turn out into a serving bowl, top with the sage and garlic, and perhaps a sprinkle of salt, and serve.