8 ounces Brussels sprouts, trimmed and leaves separated
½ tablespoon olive oil
½ tablespoon unsalted butter
1 teaspoon sherry vinegar
sea salt, to taste
Instructions
Prepare a large bowl of ice water and set aside.
Bring a large pot of salted water to a boil. Add Brussels sprout leaves and cook, uncovered, for 1 minute. Transfer to the prepared ice bath to cool. Drain Brussels sprout leaves and pat dry with paper towels.
In a large fry pan, heat olive oil and butter over high heat. Add blanched Brussels sprout leaves and sauté until lightly browned and crispy, 5-6 minutes.
Turn off heat and stir in sherry vinegar. Season with salt to taste.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/sauteed-brussels-sprout-leaves/