Brussels Sprouts Leaves with Sundried Cranberries and Toasted Walnuts

1. 1

   Remove the Brussels sprouts leaves one by one.

2. 2

   You may wish to thinly slice or simply discard the centre core.

3. 3

   Blanch the leaves by plunging them into boiling salted water for two minutes.

4. 4

   Remove and allow them to cool in ice cold water.

5. 5

   Drain well.

6. 6

   To reheat and serve, simply heat a good size frying pan over medium heat.

7. 7

   Add butter and olive oil and toss in the leaves.

8. 8

   Saute gently, stirring and seasoning with salt and pepper.

9. 9

   Add the walnuts and cranberries and finally the grated zest of lemon.

10. 10

    Adjust the seasoning and transfer to a serving platter and serve.

11. 11

    by Michael Bonacini

* Per serving · 4 servings · Values may vary.

No additional tips available.