Sautéed Brussels Sprout Leaves

Ingredients

• 12 ounces brussels sprouts 
• 1 tablespoon olive oil 
• 2 tablespoons parsley chopped
• 4 servings salt and pepper 
• 0.3 cup shallots chopped
• 1 teaspoon or dried fresh

Equipment

• frying pan

Directions

1. Rinse and drain brussels sprouts.
2. Cut about 1/4 inch off the stem end of each sprout and begin peeling off the leaves. When difficult to peel farther, trim off another 1/4 inch and continue removing leaves. Repeat to peel all leaves from sprouts; discard cores.
3. Set a 10- to 12-inch frying pan over medium-high heat; when hot, add olive oil, shallots, brussels sprout leaves, parsley, and thyme. Stir until sprout leaves are bright green and slightly wilted but still crunchy, about 3 minutes.
4. Add salt and pepper to taste.