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.
- 1 lb. Brussels sprouts, trimmed
- Kosher salt, to taste
- 1 tbsp. olive oil
- 1 tbsp. unsalted butter
- 1 tbsp. sherry vinegar
Using a paring knife, and working with 1 sprout at a time, insert the tip of the knife just outside the stem end of the sprout and twist the sprout around the knife to release the core. Using your fingers, separate individual leaves; discard cores. Bring a 4-qt. saucepan of salted water to a boil. Cook leaves 1 minute; drain and transfer to an ice bath until cold. Drain and dry leaves completely using paper towels. Heat oil and butter in a 12″ skillet over high. Cook leaves, stirring occasionally, until golden and slightly crisp, 6–8 minutes. Stir in vinegar and salt.