Sauteed Brussels Sprout Leaves from The New Basics Cookbook by Julee Rosso and Sheila Lukins
It may seem tedious, but separating the leaves of Brussels sprouts makes for a dish that is a pleasant change from boiling, braising, or steaming the whole buds
Ingredients
- 2 tablespoons Chopped natural pistachio nuts
- Salt and freshly ground black pepper, to taste
- ½ teaspoon dried thyme leaves
- 1 tablespoon Chopped fresh Italian (flat-leaf) parsley
- 1 pint Brussels sprouts
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
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