Sauteed Brussels Sprouts Leaves |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I love this different method of cooking brussels sprouts. Most of the work is in peeling the leaves, after that it just takes minutes to cook them. I found this recipe in Sunset Magazine. Ingredients:
3/4 lb brussels sprout |
1 tablespoon olive oil |
1/4 cup chopped shallot |
2 tablespoons chopped parsley |
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme leaves |
salt and pepper |
Directions:
1. Rinse and drain sprouts and cut about 1/4 inch off the stem end of each, then begin peeling leaves; when difficult to peel farther, trim off another 1/4 inch and continue removing leaves.
2. Repeat to peel all leaves from sprouts; discard cores.
3. Place a 10-12 inch frying pan over medium-high heat; when hot, add olive oil, shallots, sprout leaves, parsley and fresh or dried thyme.
4. Stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes.
5. Add salt and pepper to taste.
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