I can’t believe I thought I didn’t like these little green goodies! There are so many ways I want to make them but this time I decided that simple was the way to go. I scored this bunch at my favorite produce stand, just as they were being unloaded from the tractor so I didn’t want anything that would overpower their fresh flavor.
I’d never even seen the green leafy tops or the sprouts still on the stalk but since the greens looked so good I added them to the mix.
- Brussels Sprouts, on the stalk with the leafy part, if you can find them that way
- Garlic, 3 or 4 cloves
- Lemons, 1 or 2, depending on how many sprouts you’re cooking
- Olive Oil
- Coarse Ground Salt and Pepper
Cut the tops off and remove the outer leaves.Rinse the tender inner leaves and chop them up.Pull the sprouts off the stalk. Remove any brown or icky-looking outer leaves before you rinse them.Zest the lemons and juice the carcasses. Mince the garlic.Heat a little olive oil over medium low heat. Throw in the greens and cook them for a few minutes, stirring every now and then.Add the sprouts. Cook for a minute or two, stirring so they’re well-coated with olive oil. Add a little more oil if you need to.Stir in the garlic and lemon zest. Continue cooking, stirring occasionally, until they’re tender but not mushy and the leafy greens and the outside of the sprouts begin to brown.Add the lemon juice and season with salt and pepper. Toss it all together and serve.