Sautéed Brussels Sprout Leaves
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.
- 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
- 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.
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