Sauteed Brussels Sprouts and Squash with Fried Sage

1. 1

   In a small skillet, heat 1/4 cup of the olive oil.

2. 2

   Add the sage leaves and fry over high heat until deep green and translucent, about 1 minute.

3. 3

   Transfer to a paper towellined plate to cool.

4. 4

   Season with salt and pepper.

5. 5

   Bring a medium saucepan of salted water to a boil.

6. 6

   Fill a large bowl with ice water.

7. 7

   Blanch the brussels sprout leaves in the boiling water until tender, about 2 minutes.

8. 8

   Using a slotted spoon, transfer the leaves to the ice water to cool.

9. 9

   Drain and pat dry.

10. 10

    Heat the remaining 2 tablespoons of olive oil in a large, deep skillet.

11. 11

    Add the squash and cook over moderate heat, stirring occasionally, until lightly browned in spots, about 8 minutes.

12. 12

    Add the butter and continue cooking until the squash is tender, about 7 minutes longer.

13. 13

    Add the brussels sprout leaves, season with salt and pepper and cook until heated through, about 3 minutes.

14. 14

    Transfer to a bowl, scatter the fried sage and chives on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.