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Sauteed Brussels Sprouts Leaves with Onions & Garlic

Brussels sprouts leaves are not sold in stores. You get them 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.

Brussels Sprout Leaves with bacon and garlic

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. They are much larger and are cooked like any other green.Brussels sprouts leaves

Sauteed Brussels Sprout Leaves make a tasty green side dish.

Sauteed Brussels sprouts leaves have the texture and consistency of collard greens but have a taste that is more similar to kale.

Try to choose the smaller, more tender leaves. This will give the best flavor. The largest leaves which have been growing the longest can taste more bitter as they age.

The leaves that are 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.

Making the Brussels Sprout Leaves recipe

I like to bake my bacon in the oven for this dish.  It removes a lot of the fat, so makes for an overall less calorie rich dish but still leaves all the lovely bacon flavor.

It takes only 15 minutes and you can be cooking the leaves while it cooks. Dice the bacon into smallish pieces when it is done.Chopped bacon

Add olive oil to a pan and dice the onion and cook till it is translucent then add in the garlic.

Vegetable stock comes next and then the brussels sprouts leaves are added and cooked with the lid on so that they can steam.

Finish off the recipe with red pepper flakes and lemon zest.

Continue cooking until the leaves are soft with a little bit of crunch left. (this took me about 30 minutes over low heat.)

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

Add the chopped bacon and serve hot.

For a reminder of this Brussels sprout leaves recipe, just pin this image to one of your cooking boards on Pinterest.Sauteed Brussels Sprout Leaves with bacon

Nutritional information for Sauteed Brussels Sprouts with Bacon

This recipe serves four with about 2 cups for each serving.  The recipe has 119 calories and 7.5 grams of fat, 1.6 grams of sugar and is high in protein.

The 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 with any protein.

Have you ever used the leaves of brussels sprouts in cooking?  If so, how do you prepare them?  Please leave your comments below.

Yield: 4

Sauteed Brussels Sprout Leaves with Onions & Garlic

Brussels Sprout Leaves with bacon and garlic

This recipe for Brussels Sprout leaves makes a great side dish for any protein course.

Cook Time 30 minutes
Total Time 30 minutes


  • 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.
  • 1 1/2 tablespoons Extra Virgin Olive Oil
  • 1/2 cup of Vegetable Stock
  • Pinch of Red Pepper Flakes
  • Lemon zest
  • Juice of 1/2 lemon
  • A splash of Red wine Vinegar (to taste)
  • Salt and pepper to taste.


  1. Heat the oven to 350 degrees and cook the bacon for 15 minutes on a rack. Cool and dice.
  2. Add the olive oil to a pan and saute the diced onion until slightly translucent.
  3. 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.
  4. Add the vegetable stock to the pan and bring it to a simmer.
  5. Add the Brussels sprout leaves to the pan and cover the pan with a lid, allowing the leaves to be steamed .
  6. Once the leaves have slightly wilted down, add the pinch of red pepper flakes and the lemon zest.
  7. 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.)
  8. Remove from heat and stir in a small splash of red wine vinegar and lemon juice.
  9. Season with salt and pepper. Stir in the diced bacon.
  10. Serve hot.

Nutrition Information:



Serving Size:

1/4 of the recipe

Amount Per Serving: Calories: 119Total Fat: 7.5gSaturated Fat: 1.5gUnsaturated Fat: 5.6gCholesterol: 7.5mgSodium: 786.4mgCarbohydrates: 8.2gFiber: 2.8gSugar: 1.6gProtein: 5.6g


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Thursday 27th of August 2020

I fried both the brussel sprout and brocolli green leaves (chopped of course) with a sliced hot dog and 1 minced garlic clove and some grapeseed oil and it's pretty tasty. I usually used these leaves in soup but this was quite tasty.


Monday 4th of March 2019

The recipe says: "1 1/2 Extra Virgin Olive Oil". Is that tablespoons? Looking forward to trying it... Jim


Monday 4th of March 2019

Hi Jim It should be tablespoons. Thanks for letting me know that I didn't have it accurately on the card. Carol

Liz Tosti

Monday 5th of November 2018

I have been part of a CSA since July and love finding uses for the non traditional parts of my veggies. This recipe was delicious! I only wish I had more brussel sprout greens. The vinegar, lemon zest and juice give it such a fresh taste. I

Leanne McCarthy

Friday 1st of January 2021

What is CSA? I am interested in using veggies I non traditional ways also.


Monday 5th of November 2018

Thanks Liz, glad you liked it. You could do the same sort of recipes with any greens. Carol


Monday 9th of April 2018

I used them to make "boats" to hold ground meat and other toppings, like a mini taco. I steamed them first to soften and then cooled slightly. Added seasoned ground lamb or chicken, but you could use any kind of meat or alternative. Rice would be good too. Topped with Greek yogurt (sour cream would work too). They work well because they are strong and don't tear, but the steaming makes them loose their toughness.


Monday 9th of April 2018

Good idea Emily. Thanks for sharing! Carol


Sunday 22nd of October 2017

Thanks for the recipe! It was a nice change from hiding all of the "waste" greens in spaghetti sauce (it's the only way I've found to get my son and husband to eat them). I was surprised at how tender my greens turned out. Even the 4 year old ate them without complaining! I'll definitely be using this one again.


Sunday 22nd of October 2017

Thanks for the nice comment. Glad you liked the recipe! Carol

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