Buttered Brussels Leaves
Karen Mordechai of Sunday Suppers likes to serve these bright and lightly crisp brussels sprout leaves with Thanksgiving dinner to add some healthful greens to the meal.
- 2 Tbs. unsalted butter
- 2 garlic cloves, smashed and chopped
- 6 cups brussels sprouts, pulled apart into leaves and cores discarded
In a large sauté pan over medium-high heat, melt the butter. Add the garlic and sauté until barely browned, 1 to 2 minutes. Using a slotted spoon, transfer the garlic to a small bowl and set aside.
Add the brussels sprout leaves to the pan and sauté until bright green, about 5 minutes. Add the garlic and toss to combine. Serve immediately. Serves 4 to 6.
Adapted from Sunday Suppers, by Karen Mordechai (Clarkson Potter, 2104).