Sauteed Brussels Sprouts Leaves

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.
- Ready In:
- 25mins
- Serves:
- Units:
6
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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
- 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.
- Repeat to peel all leaves from sprouts; discard cores.
- 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.
- 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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