You know, in the back of my head somewhere in my subconscious I knew this wasn’t an original idea. But I swear that part of me had thought perhaps I imagined it or dreamed it up one night while hopped up on NyQuil or something.
But no, it wasn’t so. It was this recipe I stumbled across and when I saw mention of separating the Brussels sprouts leaves from the core I instantly recalled where I’d had them before. The Gourmet Housewife. Of course!
So here’s credit where credit is due. I remember snacking on these tasty tender leaves cold one night at her place. And for imprinting that memory firmly in my brain, Jacquelyn definitely deserves full credit. (By the way, this is the second Brussels sprouts recipe that I’ve gotten from her. You should really try the Balsamic Brussels Sprouts too.)
And now on to the recipe.
- 3 tablespoons grapeseed oil
- 1 tablespoon minced shallots
- 12 large Brussels sprouts (about 1½ lbs) trimmed, leaves separated from the cores (about 8 cups), cores discarded
- ¾ cup shelled unsalted natural pistachios
- 2 tablespoons fresh lemon juice
- Heat oil in large nonstick skillet over medium-high heat.
- Add shallot and stir 20 seconds.
- Add Brussels sprout leaves and pistachios, and sauté until leaves begin to soften but are still bright green, about 3 minutes.
- Drizzle lemon juice over. Season to taste with salt and pepper.
- Transfer to bowl and serve.