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1
Rinse and drain the sprouts.
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2
Working over a big bowl with a sharp paring knife, cut off (and discard) 1/4 inch or so of the base of each sprout, freeing the outer leaves.
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3
Now stick the point of the knife into whats left of the base and slice out the tiny core, in one cone-shaped piecejust as you would cut out the bigger core of a cabbage or cauliflower.
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4
This loosens the inner leaves.
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5
Discard the small core.
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6
Begin peeling off the outermost leaves, discarding only wilted or blemished leaves; drop all the fresh dark-green leaves, even thick ones, into the bowl.
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7
Keep peeling off the leaves until you reach the tiny ones that cant be pulled apart.
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8
Cut this bundle in slivers and drop them into the bowl.
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9
When all are done you will have a large fluffy pile of leaves.
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10
Put the oil and the garlic in the skillet and set over medium heat.
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11
Let the garlic cook and caramelize lightly for 4 minutes or so, shaking the pan now and then.
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12
Dump in the sprout leaves, shake the pan to spread them out, then sprinkle the peperoncino and salt all over.
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13
Cover the skillet and let the leaves cook and wilt for 4 to 5 minutes, giving the pan an occasional shake, then uncover and turn them well with a big spoon or tongs.
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14
The leaves should be sizzling but not browninglower the heat if necessary.
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15
Cover again.
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16
Cook another 4 to 5 minutes, until the leaves are soft, greatly reduced in volume, but still green and glistening.
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17
Serve the Brussels sprouts hot right from the skillet or turn them onto a warm platter.
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18
To serve with lemon or another sauce, spread 1/2 cup of warm sauce in the bottom of a platter and pile the Brussels sprouts on top.
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19
Scoop up sauce with each serving-spoonful of leaves.
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20
Rinse and dry the lemons.
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21
With a sharp vegetable peeler or paring knife, shave off the outer yellow zest in strips, taking none of the bitter white pith, until you have about 1/4 cup of strips, packed together.
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22
Juice some or all of the lemons, straining to remove seeds and pulp, to get about 1/3 cup of lemon juice.
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23
Put the juice, strips of peel, garlic, onion, and salt in a 2-quart saucepan; pour in the water and 1 tablespoon of the oil.
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24
Bring to a boil, cover, and cook for about 20 minutes at a gentle boil.
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25
Remove the cover and cook rapidly for 20 or 30 minutes, or until the overall volume has reduced by half and the onion pieces are barely covered in liquid.
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26
Puree the warm sauce in a blender or food processor.
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27
With the machine running, pour the remaining tablespoon of olive oil in a thin stream to incorporate it into the sauce.
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28
Taste the sauce and blend in salt if needed; reheat if necessary before serving.
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29
Store in the refrigerator.
