Brussels Sprouts Leaves Recipe with Bacon Onions & Garlic

This Brussels sprouts leaves recipe makes a great use of parts of the plant that might end up on a compost pile or in the trash can.

The leafy tops of Brussels sprouts plants have a look that is similar to kale and collards. However, they have a much softer texture and milder flavor. The leaves that are used for this recipe are the ones that grow at the top of the plant over the small Brussels sprouts themselves.

Keep reading to learn how to cook Brussels sprouts leaves with bacon, onions, and garlic.

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Making this sautéed Brussels sprouts recipe

 This flavorful side dish is both nutritious and easy to prepare. To make it, you’ll need these ingredients:

• 9 cups of Brussels sprout leaves, rinsed thoroughly
• 1 medium yellow onion, finely diced
• 2 cloves of garlic, finely minced
• 3 slices of bacon
• 1 ½ tablespoons extra virgin olive oil
• ½ cup of vegetable stock
• A pinch of red pepper flakes
• Lemon zest
• Juice of ½ lemon
• 1 teaspoon of red wine vinegar
• Salt and pepper to taste

When harvesting Brussel sprouts leaves for the recipe, choose the smaller, more tender leaves. They have the best flavor and are sweeter. The largest leaves, which have been growing the longest, can taste more bitter as they age, so they should be avoided.

Pick leaves that are less than 4 inches in diameter for the best taste.

Directions for the Brussels sprouts tops recipe

My favorite way to use Brussels sprouts leaves in recipes is to sauté them, which is how we’ll be preparing them today.

Start by preheating your oven to 350°F (180°C). Place a rack on a baking sheet and lay the slices of bacon on top of the rack.

Cook the bacon in the preheated oven for 15-20 minutes until it is as crisp as you like. Let the bacon cool and dice it into small pieces.

Add the olive oil to a pan and sauté the diced onion over medium heat for 2-3 minutes.

Once the onions start to get translucent, add the garlic and continue cooking until the onions are soft and the garlic is slightly browned.

Add the vegetable stock to the pan. Reduce the heat to low and simmer.

Add the Brussels sprouts leaves to the pan and cover the pan with a lid, allowing the leaves to be steamed. Cook until the leaves are soft with a bit of crunch to them. This takes about 30 minutes.

Once the leaves have slightly wilted, add the pinch of red pepper flakes and the lemon zest.

Remove from heat and stir in a small splash of red wine vinegar and lemon juice.

Season with salt and pepper, add the chopped bacon, and serve the dish hot.

The Brussels sprouts leaves taste amazing. They are tender and still have a nice crunch, and are beautifully flavored with the garlic and bacon. They make a great side dish that will go well with any protein.

Are Brussels sprouts leaves edible?

Yes, the leaves of this plant from the Brassica family are edible. They can be prepared raw in salads and cooked in the manner that kale, cabbage, and collard greens are prepared.

The entire Brussels sprout plant is edible, from the stem to the leaves and sprouts themselves.

We’ve likely all seen an entire stem of Brussels sprouts at the store. However, even in this presentation, the leaves are usually missing. To get them, you’ll need to grow Brussels sprouts in your garden. Occasionally, you may find them at your local Farmer’s Market.

As the stalk of the Brussels sprouts plant grows, the leaves form a head at the top of the plant. They look a lot like a very loose head of cabbage.

The plant is cold-hardy, and Brussels sprouts leaves are best harvested in early spring or late fall.

Nutritional information for this Brussels sprouts recipe with bacon

Brussels sprouts leaves are low in calories and rich in potassium, antioxidants, and have a large amount of Vitamin C & K. They are also a good source of daily fiber.

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Admin note: This recipe for sautéed Brussels sprouts leaves first appeared on the blog in April of 2013. I have updated the post to add new photos, a printable recipe card with nutritional information, and a video of other side dishes for you to enjoy.

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Yield: 4 servings of sautéed Brussels sprouts leaves

Sauteed Brussels Sprout Leaves recipe with Onions & Garlic

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This Brussel sprout leaves recipe makes a great side dish for any protein course. The leaves are flavorful and easy to prepare.

Cook Time 30 minutes

Total Time 30 minutes

Ingredients

• 9 cups of Brussels sprout leaves, rinsed thoroughly
• 1 medium yellow onion, finely diced
• 2 cloves of garlic, finely minced
• 4 slices of bacon
• 1 ½ tablespoons extra virgin olive oil
• ½ cup of vegetable stock
• Pinch of red pepper flakes
• Lemon zest
• Juice of ½ lemon
• 1 teaspoon of red wine vinegar (to taste)
• Salt and pepper to taste.

Instructions

1. Heat the oven to 350 °F (180 °C).
2. Place a rack on a baking sheet and lay the slices of bacon on it.
3. Cook the bacon for 15-20 minutes in the preheated oven.
4. Remove the rack, let the bacon cool, and dice it into small pieces.
5. While the bacon is cooking, add the olive oil to a pan over medium heat, and saute the diced onion for 2-3 minutes.
6. 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 - about one more minute.
7. Add the vegetable stock to the pan. and turn the heat to low.
8. Add the Brussels sprouts leaves to the pan, cover the pan with a lid, and gently simmer.
9. Once the leaves have slightly wilted, add the pinch of red pepper flakes and the lemon zest.
10. Continue to simmer the ingredients, stirring occasionally for 30 minutes, until the leaves are softened but still have a bit of a crunch.
11. Remove the pan from the heat and stir in a small splash of red wine vinegar and the lemon juice.
12. Season with salt and pepper. Stir in the diced bacon.
13. Serve hot.

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Nutrition Information:

Yield:

4

Serving Size:

1/4 of the recipe
Amount Per Serving: Calories: 277Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 11mgSodium: 465mgCarbohydrates: 38gFiber: 10gSugar: 15gProtein: 14g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.

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