The flexitarian prescription

My husband thinks I’m a little … well … strange when it comes to how I like my popcorn. Stove-popped. A little burnt. With lots of garlic, sea salt and olive oil. Butter? Ummm … no thank you.

“Popcorn for breakfast! Why not? It’s like, like grits, but with high self-esteem.” ~ James Patterson, The Angel Experiment

Would I eat popcorn for breakfast? Eh … probably not, but for dinner? Absolutely.

The Best Popcorn Recipe

PREP TIME: A few minutes

COOK TIME: 15 minutes including the time it takes to warm your burner

Heat a few tablespoons of olive oil in a Dutch oven, cast iron pan, or any pot with a lid. Add chopped or minced garlic; I use 1 full tablespoon each time) and sauté over low heat for 2-3 minutes; remove from the pan and set aside. Note this is really important otherwise it will burn too much and be bitter.

Turn heat up and add 1/4 cup of popcorn kernels to the hot oil. Cover and in about 1 minute, when your first kernel pops, lift from the burner and shake well. Continue to shake over the heated burner and once all (or the majority) of kernels have popped, carefully remove lid and stir in the garlic, a little sea salt, and black pepper. Replace the lid and shake well so everything gets fully distributed. Pour into your bowl and enjoy : )