SAUTEED BRUSSELS SPROUTS LEAVES

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Sauteed Brussels Sprouts Leaves image

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.

Provided by Hey Jude

Categories     Greens

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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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