Brussels Sprout Leaves in Brown Butter

1. 1

   With a sharp paring knife, trim the Brussels sprouts and cut out a deep V-shaped notch in the bottom of each one.

2. 2

   Peel the leaves from each one, leaving the small core whole if it doesnt easily separate.

3. 3

   Heat a large skillet over medium-low heat and add the butter, swirling it while it slowly cooks and becomes fragrant and light brown, about 2 minutes.

4. 4

   Add the leaves, season with salt, and toss to combine.

5. 5

   Raise the heat to medium-high, cover the pan, and dont move it until the leaves wilt, 1 to 2 minutes.

6. 6

   If none of the leaves have browned yet, uncover the pan, raise the heat to high, and cook, tossing, until the leaves are crisp-tender, have turned bright green, and many are lightly caramelized.

7. 7

   Season again if necessary before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.