Advertisement
4
portionsEasy
By Sheila Lukins and Julee Rosso
Published 1989
It may seem tedious, but separating the leaves of Brussels sprouts makes for a dish that is a pleasant change from boiling, braising, or steaming the whole buds. “Sweating” the leaves cooks them quickly and preserves their fresh flavor, allowing for more subtle combinations with other foods. Brussels sprout leaves are an ideal accompaniment to roast or braised pork and poultry, and in particular to delicate guinea hen.