Sautéed Brussels Sprout Leaves

Sautéed Brussels Sprout Leaves

Sautéed Brussels Sprout Leaves

For this simple side dish, chef Hugh Acheson chars the leaves, sautéing them in very hot olive oil to crisp each one individually right before serving. A touch of sherry vinegar adds brightness and tempers their bitterness.Ariana Lindquist

For this simple Brussels sprout dish, chef Hugh Acheson chars the leaves, sautéing them in very hot olive oil to crisp each one individually right before serving. A touch of sherry vinegar adds brightness and tempers their bitterness. This recipe first appeared in our December 2014 issue with the story Down Home In Georgia.