2016 was rough for me – and I am hopeful that 2017 will be better. It’s already off to a good start. On January 1, I woke up refreshed, energized and (miraculously) not hungover.
So, after breakfast, I headed to the City and walked around the Mission District and Divisadero Street, and then had a bite to eat at Won Mi Korean BBQ. In the evening, I enjoyed a home-cooked meal (pan-fried lamb loin chops with chimichurri, salad and wine), watched Movies on Demand and turned in early.
Today, I prepared these sautéed Brussels sprout leaves to use up some old produce in the fridge. It’s a simple yet satisfying dish that comes together in minutes. For maximum enjoyment, serve sautéed Brussels sprout leaves straight from the fry pan while they’re hot and crispy.
Recipe adapted from Saveur.
- 8 ounces Brussels sprouts, trimmed and leaves separated
- ½ tablespoon olive oil
- ½ tablespoon unsalted butter
- 1 teaspoon sherry vinegar
- sea salt, to taste
- Prepare a large bowl of ice water and set aside.
- Bring a large pot of salted water to a boil. Add Brussels sprout leaves and cook, uncovered, for 1 minute. Transfer to the prepared ice bath to cool. Drain Brussels sprout leaves and pat dry with paper towels.
- In a large fry pan, heat olive oil and butter over high heat. Add blanched Brussels sprout leaves and sauté until lightly browned and crispy, 5-6 minutes.
- Turn off heat and stir in sherry vinegar. Season with salt to taste.
[…] 7. Sautéed Brussels Sprout Leaves – Two of a Kind […]