Sautéed Brussel Sprout Leaves and Kale
When they are cut away from the core, brussel sprout leaves are delicately sweet and stay cup-shaped even after they are sautéed. Combined with dark green kale and a little lemon juice, they make a tart and beautiful green vegetable that offsets the golds, beiges and whites of the rest of the Thanksgiving meal.
12-14 med. to large brussel sprouts (leaves should be bright green, not yellow)
4-6 curly winter kale stalks washed and drained
¼ cup extra virgin olive oil
2 cloves fresh garlic, peeled and thinly sliced
1 tbs. lemon zest, chopped
Juice of ½ fresh lemon
Salt to taste
- Wash brussel sprouts and carefully cut leaves away from their cores. Drain and set aside.
- Tear kale leaves away from stems in large pieces. Stack the leaf pieces, then fold the pile in half and cut it into strips about ½” wide. Put strips into a large skillet, add about ¼ cup water, cover and steam over medium heat for about 2 or 5 minutes until kale softens slightly. Drain any liquid from the kale.
- Add oil and reheat at medium temperature. Add kale and brussel sprout leaves and sauté for about 3-4 minutes; use tongs to keep the leaves from sticking or burning. Sprinkle minced garlic over the top and mix it in with the kale and sprout leaves. Keep moving the vegetables as they cook for another 3 or 4 minutes, or until all the vegetables are tender but not soft and collapsed. Sprinkle lemon juice over the top, mix it in gently, salt to taste, put it on a warmed serving plate and serve immediately.