Sauteed Brussels Sprouts Leaves

1. 1

   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.

2. 2

   Repeat to peel all leaves from sprouts; discard cores.

3. 3

   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.

4. 4

   Stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes.

5. 5

   Add salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.