Go Back
Print

Sautéed Brussels Sprout Leaves

Author Student Chefs Adreanna Russell and Sahil Ahuja from Durham College

Ingredients

  • 450 g (1 lb) Brussels sprouts
  • 2 clove garlic minced
  • 60 g (2 Tbsp) butter
  • Salt and pepper

Instructions

  • Trim ends of Brussels sprouts and peel off each leaf.
  • Add butter, garlic and leaves to a fry pan and sauté until just tender, about 1 min.
  • Season and serve immediately.