Photo: Annabelle Breakey; Styling: Dan Becker
YieldsServes 12 (serving size: about 1/2 cup)

How to Make It

Step 1
1

Heat oil in a 5- to 6-qt. pan over medium heat. Add garlic and cook until fragrant, 30 seconds. Reduce heat to low and add brussels sprout leaves and cores.

Step 2
2

Cook, stirring often, until brussels sprouts soften and start to brown, about 10 minutes. Add 2 tbsp. water, cover, and cook until cores are tender, about 5 minutes more. Season with salt and zest.

Step 3
3

Note: Nutritional analysis is per serving.

Ingredients

 1 tablespoon olive oil
 2 tablespoons chopped garlic
 1 1/2 pounds brussels sprouts, trimmed, leaves pulled off, cores quartered
 1/4 teaspoon kosher salt
 1 teaspoon lemon zest

Directions

Step 1
1

Heat oil in a 5- to 6-qt. pan over medium heat. Add garlic and cook until fragrant, 30 seconds. Reduce heat to low and add brussels sprout leaves and cores.

Step 2
2

Cook, stirring often, until brussels sprouts soften and start to brown, about 10 minutes. Add 2 tbsp. water, cover, and cook until cores are tender, about 5 minutes more. Season with salt and zest.

Step 3
3

Note: Nutritional analysis is per serving.

Warm Brussels Sprout Leaves with Toasted Garlic and Lemon