How To Make Wilted Brussels Sprout Leaves with Feta, Cranberries, & Shallots - Best Recipe | Charles

Name: How To Make Wilted Brussels Sprout Leaves with Feta, Cranberries, & Shallots - Best Recipe | Charles
Ingredients: 3 Tbs. olive oil; 1 1/2 lbs. Brussels sprouts, trimmed root ends, leaves separated, cores discarded; Kosher salt; fresh ground black pepper; 1 1/4 cups dried cranberries; 2/3 cup crumbled feta cheese; 1/2 cup very thinly sliced scallions; 1/2 cup very thinly sliced flat-leaf parsley; 1/4 cup very thinly sliced mint leaves; 2 Tbs. minced tarragon; 2 Tbs. minced celery heart leaves; 2 cups crispy shallots, from 4-5 shallots if making fresh (see chef's note); 1/4-1/3 cup Banyuls vinaigrette

charlestonmag.com

Keywords

Charleston SC
Guide
Magazine
official
Charleston South Carolina
weddings
lifestyle
restaurants
photography
shopping

View full recipe on charlestonmag.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at charlestonmag.com.

Share this recipe:

Cooking tools:

Chef's knife
Cutting board
Skillet
Mixing bowl
Stove
Measuring cup
Measuring spoon
Spoon

Ingredients

3 Tbs. olive oil
1 1/2 lbs. Brussels sprouts, trimmed root ends, leaves separated, cores discarded
Kosher salt
fresh ground black pepper
1 1/4 cups dried cranberries
2/3 cup crumbled feta cheese
1/2 cup very thinly sliced scallions
1/2 cup very thinly sliced flat-leaf parsley
1/4 cup very thinly sliced mint leaves
2 Tbs. minced tarragon
2 Tbs. minced celery heart leaves
2 cups crispy shallots, from 4-5 shallots if making fresh (see chef's note)
1/4-1/3 cup Banyuls vinaigrette