Sautéed Brussels Sprout Leaves

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

Preparation

1. 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. 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.