Brussels sprouts leaves are not sold in stores. They are attained by growing the plants themselves. This recipe for sauteed brussels sprout leaves makes great use of leaves that might other end up on a compost pile or in the trash can.
Sauteed brussels sprouts leaves have the texture and consistency of collard greens but have a taste that is more similar to kale. Be sure to use tender, young leaves, because brussesl sprouts leaves become more bitter as they age. The ones less than 4 inches in diameter are best. The recipe is so easy to do. Just steam the leaves like you would spinach with the rest of the ingredients and serve.
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Have you ever used the leaves of brussels sprouts in cooking? If so, how do you prepare them? Please leave your comments below.
- 8-9 cups of brussel sprout leaves, rinsed thoroughly
- 1 medium yellow onion, finely diced
- 2 cloves of garlic, finely minced
- 3 slices of bacon.
- Extra Virgin Olive Oil (1-1 ½ tablespoons)
- ½ cup of Vegetable Stock
- Pinch of Red Pepper Flakes
- Lemon zest
- Juice of ½ lemon
- A splash of Red wine Vinegar (to taste)
- Salt and pepper to taste.
- Heat the oven to 350 degrees and cook the bacon for 15 minutes on a rack. Cool and dice.
- Add the olive oil to a pan and saute the diced onion until slightly translucent.
- Once the onions start to turn translucent, add the garlic and continue to cook until the onions are soft and the garlic is slightly browned.
- Add the vegetable stock to the pan and bring it to a simmer.
- Add the brussel sprout leaves to the pan and cover the pan with a lid, allowing the leaves to be steamed .
- Once the leaves have slightly wilted down, add the pinch of red pepper flakes and the lemon zest.
- Continue to saute the ingredients together, stirring occasionally until they reach the texture/consistency you desire (I prefer mine to be soft, with just a slight bit of crunch. I cook mine on low heat about 30 minutes.)
- Remove from heat and stir in a small splash of red wine vinegar and lemon juice.
- Season with salt and pepper. Stir in the diced bacon.
- Serve hot.
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