September 29, 2020
Hello Everyone,
As temperatures drop and the days get shorter, we’re all getting ready to greet Autumn and enjoy its bounty.
Today we’re getting brussels sprouts leaves. Yes, leaves. They are sweet and crunchy, and I have a recipe for them that also uses shallots. I think you’ll like it.
SAUTEED BRUSSELS SPROUTS WITH SHALLOTS
4 oz. brussels sprouts leaves
1 TBS olive oil
1/4 cup chopped shallots
1/4 cup chopped parsley
2 TBS fresh or dried thyme
- Wash and dry the leaves
- Heat a large skillet over medium heat. When the pan is hot, add the olive oil, then the shallots, and then the leaves, parsley and thyme.
- Saute until the leaves are wilted, but still crunchy.
- Salt and pepper to taste and then serve.
I hope you enjoy this dish – it’s a little unusual, but it is mighty tasty.
HELPFUL HINT: After chopping the parsley, put it into a paper towel, roll the towel up and twist each end to squeeze the moisture out.
Have a delicious week!
Best,
Judi