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.
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.
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.
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.
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.
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.
- 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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