Take your medicine one leaf at a time!
Ingredients
—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
Method
—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).
Brussels sprout leaves
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).
Recipe Notes
The leftover centres of the 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!
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