Take your medicine one leaf at a time!
16-20 large but fresh Brussels sprouts
Flaky sea salt
Freshly ground black pepper
Oil of your choice: extra virgin, lemon-infused, hazelnut or sesame
A little freshly grated nutmeg, ground cumin, crushed coriander seeds, or juice squeezed from freshly grated ginger
1 Trim the Brussels sprouts then peel off the outer leaves. You will need to trim them 2-3 times to facilitate this. Reserve the peeled sprouts for another purpose (see Recipe Notes).
2 Have ready a large bowl of icy cold water. Plunge Brussels sprout leaves into a large saucepan of boiling salted water and cook for 1 minute. Drain in a colander, shake gently, then immediately plunge leaves into the bowl of icy cold water. Leave them for 1 minute, then drain in a colander. Spread them out on paper towels to dry off (the sprout leaves can be blanched an hour before serving).
3 When ready to finish them off, heat ½ tablespoon of oil in a large saucepan over a low heat. Add Brussels sprout leaves and season with salt and pepper and chosen spice. Toss gently and as soon as the leaves are hot, turn them into a warmed bowl and serve (do not cover).
The leftover sprouts can be steamed or boiled like regular Brussels sprouts, or cut in half, toss with a lick of oil and roast for about 25 minutes in a hot oven – they’re delicious!