Sauteed Brussels Sprout Leaves

Peel off most of the green leaves from each sprout into a bowl, cut off the stubby stem and discard the yellow core.

Finely chop the carrot, onion, and garlic. In a large deep dish saute pan, saute the chopped veggies with olive oil over medium heat for 3-5 minutes and season to taste with salt, pepper and herbs.

Add all peeled Brussels sprouts leaves to the pan and cover with enough chicken broth to create steam. Stir semi-frequently. Let simmer with the lid on for about 15 minutes or until the leaves are mostly wilted and chopped veggies are soft and have absorbed all the broth.

Shave Parmesan over top and enjoy alongside a meaty entree!

cook's notes

There are two ways to prepare this dish, with or without the Brussels sprout heart/core. For a very mild flavor but more work, peel every leaf off and throw away the core. For a pungent flavor but much easier route, peel only the outer leaves off, slice the cores in half and include them as well. Both ways taste delicious.