Sautéed Brussel Sprout Leaves
topped with garlic shrimp and crunchy bacon. A garden harvest inspired recipe!
When you put your heart into a garden, it can be heartbreaking to think that any of it might go to waste. I try to use anything and everything that I can and what we can’t use goes to the chickens.
“There is nothing like a walk in the garden to dream up a dish based upon what you will be harvesting.”
I’m pretty proud of my brussel sprouts this season. I mean, look at those beautiful leaves. Their foliage is bouquet worthy, am I right?
Brussel sprout leaves have the consistency of collard greens, but their taste is comparable to kale. I recommend using leaves that are less then 5 inches in diameter because they are more flavorful. Any larger than that can have a bitter taste.
Let’s get to the recipe!
4 strips of bacon cooked and crumbled
1 pound(took away the “s”) small/medium raw deveined/peeled shrimp
10 cups Brussel sprout leaves
1 medium onion chopped
3 cloves garlic minced
1 1/2 tablespoons extra virgin olive oil
1/2 cup vegetable stock
1/2 a lemon
salt and pepper to taste
1. In a large pan or wok heat oil on medium heat. Then simmer and sauté 1 clove minced garlic and shrimp. When shrimp are fully cooked set on a plate to the side.
2. Add onion and cook till it starts to look a tad translucent. Then add the rest of the garlic and vegetable stock. Bring to a nice simmer.
3.Reduce heat and add sprout leaves. Cover pan with a lid to steam. When they begin to wilt, slowly start sautéing and stirring the ingredients in the pan. You can now add the lemon zest, salt, and pepper.
4. Continue to sauté, and stir occasionally. Cook until they reach the consistency desired (we like our leaves soft and tender).
5. Add garlic shrimp, bacon, and then stir.
6. Serve warm and drizzle with lemon juice (we love it served over lemon zested rice).