|1 lb • Brussel Sprouts|
|Sea Salt to taste|
|2 tbsp • Extra-virgin olive oil|
|4 twists • Black pepper • Freshly Cracked|
Prep: trim the root of the Brussels sprouts to release the outer leaves. Continue to trim the root until the leaves will not peel off anymore. Reserve the small heads for roasted or creamed / bacon Brussel sprout recipes.
Heat a sauté pan on high heat, add in EVOO and then add in the fresh Brussel leaves and sauté quickly to crisp and cook, but not over wilt. Finish with salt and pepper and serve.