Sauteed Brussels Sprout Leaves |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Brussels sprouts are one of winter's sleeper vegetables. It's all in the cooking: undress the sprouts, peeling off the leaves one by one, and sauté them quickly with shallots and herbs to bring out their true sweet, nutty character. Ingredients:
12 ounces brussels sprouts |
1 tablespoon olive oil |
1/4 cup chopped shallots |
2 tablespoons chopped parsley |
1 teaspoon fresh or 1/2 teaspoon dried thyme leaves |
salt and pepper |
Directions:
1. Rinse and drain brussels sprouts. Cut about 1/4 inch off the stem end of each sprout and begin peeling off the leaves. When difficult to peel farther, trim off another 1/4 inch and continue removing leaves. Repeat to peel all leaves from sprouts; discard cores.
2. Set a 10- to 12-inch frying pan over medium-high heat; when hot, add olive oil, shallots, brussels sprout leaves, parsley, and thyme. Stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes. Add salt and pepper to taste.
|
|