Sauteed Brussels Sprouts Leaves with Onions & Garlic

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 Sprout Leaves with Bacon

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. 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.

For more recipes, please visit my Facebook page.

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

Sauteed Brussel Sprout Leaves with Onions & Garlic
Cook time
Total time
Serves: 4
  • 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.
  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 brussel 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.

Disclosure of Material Connection: Some of the links in the post above are "affiliate links." This means if you click on the link and purchase the item, I will receive a small commission from the sale, but the price is the same for you. I am disclosing this in accordance with the Federal Trade Commission's 16 CFR, Part 255: "Guides Concerning the Use of Endorsements and Testimonials in Advertising."

  6 comments for “Sauteed Brussels Sprouts Leaves with Onions & Garlic

  1. Daniel Brundidge
    09/13/2017 at 12:09 am

    I make a harvest pasta, sauteed Brussel sprout greens in bowtie pasta with alfredo sauce and caramelized onions, turkey, red peppers and portabella mushrooms, the greens are sauteed in olive oil with bacon, the caramelized onions, canadian steak seasoning and a pinch of kosher salt, you could also add dices roasted butternut squash and/or dried cranberries… Super yummy!!!

    • Carol
      09/14/2017 at 12:08 pm

      Hi Daniel. This sounds like a fabulous recipe. Thanks for sharing it! Carol

  2. cwhite
    10/22/2017 at 8:46 pm

    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.

    • Carol
      10/22/2017 at 9:33 pm

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

  3. Emily
    04/09/2018 at 11:56 am

    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.

    • Carol
      04/09/2018 at 1:10 pm

      Good idea Emily. Thanks for sharing! Carol

Leave a Reply

Your email address will not be published. Required fields are marked *