Four heads of garlic should be divided into cloves and clean. In a small saucepan heat the water and planservice the garlic cloves for three minutes. Next, pour water, garlic spread on a large flat dish or tray to cool. Wipe the saucepan dry and return to fire.

Let's get into it. 2st. l. oil. Dried garlic fry on high heat until Golden brown.

To garlic, add 1tbsp. L. sugar. I picked up a small brown sugar. There also add balsamic vinegar, 90ml water and a small pinch of salt.

Bring to a boil and cook until the liquid is evaporated. In about 5 minutes.

Lemon pour over boiling water, dry it with a napkin, and then remove the peel – only the yellow part! Slice the peel thin "lapchick". I make it simpler: RUB the zest using a grater for Korean carrot))) Squeeze the lemon juice into a measuring container. Add water to total volume to 100ml. Zest and juice of lemon put into a separate saucepan or bucket, add the remaining sugar. Cook on medium heat for 12-15min, until the syrup boiled up to 1/3 of the total. Remove from the hotplate and cool.

Pepper pod, cut lengthwise and remove the seeds. Cut into strips.

Next, you will need a heavy cast iron skillet or pot for roasting Brussels sprouts. She was roasted, not braised, going to cook it in two steps. Cut each cabbage into two parts.

In a pan pour half of the remaining oil. In hot oil put half of the cabbage. Pepper and salt. When the bottom is browned, carefully stir the cabbage. It should be softer but still maintain form. Do the same with the remaining Kale and oil.

Add to the cabbage sliced pepper, garlic, syrup and lemon zest. You can also add lemon syrup. But it seemed to me that it is better without the lemon syrup or my lemon was pretty sour))) Mix and serve immediately.

This dish can be served in two ways: either to rest and use as a garnish. Or (nepolnye option) add the Basil and grate cheese on top and serve as a warm salad.