Sautéed Brussels Sprout Leaves

Sunset
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.
Makes 3 or 4 servings

Ingredients

+ Add To Shopping List
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

Preparation

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.

Created date

May 2004