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.
Ingredients
- 2 Tbs. unsalted butter
- 2 garlic cloves, smashed and chopped
- 6 cups brussels sprouts, pulled apart into leaves and cores discarded
Directions
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).